Easy Pickled Cabbage Recipe

This pickled cabbage recipe is my absolute go-to because it transforms humble veggies into a tangy, crunchy delight that’s bursting with flavor and a hint of spice. Plus, it’s like a time capsule in a jar, where each day it gets better, making my meals vibrant and effortlessly Instagram-worthy!

I find it so simple yet delightful to turn an ordinary head of cabbage into a tasty pickled treat. This recipe has you mix shredded cabbage and grated carrot with a brine of white vinegar, peppercorns, and sea salt.

It could not be more straightforward—chop, mix, and let it pickle for a few days. Once you’re ready to serve, the resulting crunch could be nothing less than a zingy side to any meal.

Easy Pickled Cabbage Recipe Ingredients

• Cabbage: Low in calories, high in fiber, vitamin C, and antioxidants.
• Carrot: High in beta-carotene, vitamins, and provides a slight sweetness.
• Sea Salt: Enhances flavor, aids in fermentation and preservation.
• White Vinegar: Provides tangy flavor and acts as a preservative.
• Sugar: Balances acidity and adds a touch of sweetness.
• Mustard Seeds: Add a subtle, spicy warmth and depth to the flavor.
• Peppercorns: Introduce a mild, peppery heat and aroma.

Easy Pickled Cabbage Recipe Ingredient Quantities

• 1 medium head of cabbage, shredded (about 2 pounds)
• 1 large carrot, grated
• 1 tablespoon sea salt
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon mustard seeds
• 1 tablespoon peppercorns
• 2 cloves garlic, sliced
• 1 small onion, thinly sliced
• 1 red chili pepper, sliced (optional for heat)

How to Make this Easy Pickled Cabbage Recipe

1. In a big bowl, mix the cabbage that has been ripped, the carrot that has been grated, and the sea salt. This should be mixed well, but let it sit for about 10 minutes, and it will soften up.

2. In a medium saucepan, mix the white vinegar, water, and sugar. Place over medium heat and bring to a boil. Stir until the sugar disappears.

3. Combine the vinegar mixture with the mustard seeds, peppercorns, sliced garlic, and sliced onion. If you are using them, also add the sliced red chili pepper.

4. Fill the large bowl with the cabbage and carrot. Pour the hot vinegar mixture from the medium bowl over the cabbage and carrot. Toss the ingredients together in the large bowl, ensuring that the cabbage is well enveloped in the vinegar mixture.

5. Let the mixture come down to room temperature, stirring here and there to keep the pickles evenly distributed. It’s important that you allow enough time for the mixture to cool before proceeding.

6. When the mixture of cabbage has cooled, put it into a clean glass jar or a container that can be sealed tight. Press down from the top as you fill to make sure no air is trapped inside. Air pockets might keep the cabbage from fermenting.

7. Close the jar with a lid and refrigerate it for no less than 24 hours. This will allow the flavors to meld.

8. Taste the pickled cabbage after 24 hours. If you desire, adjust the seasoning with more salt or a dash of vinegar.

9. Store the pickled cabbage in the refrigerator and eat it within 3 weeks for best freshness.

10. Work as a zesty accompaniment, a filling for liquid refreshments, or a topping for a salad. Have fun!

Easy Pickled Cabbage Recipe Equipment Needed

1. Large bowl
2. Medium saucepan
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Grater
9. Glass jar or sealable container
10. Lid for jar or container

FAQ

• Can I use red cabbage instead of green cabbage?Indeed, this recipe works well with red cabbage, and the result is visually striking.
• How long does the pickled cabbage last?It can be stored in the refrigerator for up to 2 weeks.
• Is there a substitute for white vinegar?Using apple cider vinegar instead of lemon juice yields slightly different results and a different flavor. It is, however, a reliable substitute.
• Can I omit the sugar?You can reduce it or swap it for a sweetener like honey. Yes, but the sugar balances the acidity.
• Is the red chili pepper necessary?The optional chili pepper can be skipped, which will result in a very mild flavor. You will not be missing out if you prefer to make something that doesn’t involve almost any heat.
• How soon can I eat the pickled cabbage?Allow it to sit for a time frame of no less than 24 hours so that the flavors can ripen and develop. You can, however, risk a taste after just a few hours.

Easy Pickled Cabbage Recipe Substitutions and Variations

White vinegar: Swap in apple cider vinegar or rice vinegar for a flavor profile that differs and delights.
Alternative sea salts include kosher salt and Himalayan pink salt.
Sweetener: Use honey or maple syrup for a natural sweetness.
Mustard seeds: For a different flavor, you can use celery seeds or dill seeds.
Red chili pepper: Replace it with red pepper flakes, or leave it out altogether if you want a less spicy pickle.

Pro Tips

1. Choose Fresh Ingredients Select the freshest cabbage, carrots, and onions you can find. Fresher vegetables will retain more crunch and flavor, enhancing the overall taste of your pickled cabbage.

2. Massage the Cabbage After mixing the cabbage and sea salt, massage the cabbage with your hands for a few minutes. This will help it release its juices and begin softening before sitting.

3. Customize Heat and Flavor If you prefer a spicier kick, leave the seeds in when slicing the red chili pepper. Additionally, you can experiment with different types of vinegar (like apple cider vinegar) to add a unique twist to the flavor.

4. Sterilize Your Jar Before transferring the cooled mixture to the jar, ensure the jar is thoroughly cleaned and sterilized. This reduces the risk of unwanted bacteria that could spoil your pickles.

5. Allow Full Fermentation While the recipe suggests refrigerating for at least 24 hours, allowing the pickled cabbage to ferment for 2-3 days will deepen the flavors and enhance the tanginess. Adjust the timing based on your taste preference.