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Pickled Cabbage Recipe

This pickled cabbage recipe requires a few simple ingredients. We bet you have most of them in your refrigerator and pantry already.
  • cook TIME 2 mins
  • prep TIME 5 mins
  • total TIME 8 hr 7 mins
  • INACTIVE TIME 8 hr
Course: Side DishCuisine: Global
Keyword: Pickled Cabbage, Pickled Cabbage Recipe
Servings: 4 servings
Calories: 99 kcal

Ingredients (8)

  • 16 oz red cabbage shredded
  • 1/4 tsp salt
  • 1 1/2 cup rice wine vinegar
  • 4 tbsp sugar
  • 2 oz carrots peeled and cut into thin strips
  • 1 oz ginger root about 1-inch knob, peeled and thinly sliced
  • 0.5 oz jalapeño thinly sliced
  • 2 garlic cloves peeled and thinly sliced

INSTRUCTIONS

1

Marinate the cabbage: In a large bowl, mix 16 oz shredded red cabbage and 1/4 tsp salt. Cover with plastic wrap and leave to rest on the countertop for 20 minutes.

Step 1 Marinate the cabbage for pickled
2

Make the brine: In the meantime, add 1 1/2 cup rice wine vinegar and 4 tbsp sugar to a small saucepan. Cook over medium-low heat for 2 minutes or until the sugar is dissolved. Avoid boiling the vinegar.

Step 2 Make the brine for pickled red cabbage
3

Pack all ingredients into a jar: In a clean mason jar, add red cabbage, 2 oz carrots, 0.5 oz jalapeño, 2 sliced garlic cloves, and 1 oz ginger. Fill the jar with the brine.

Step 3 Pack all ingredients pickled cabbage into a jar
4

Refrigerate: Seal the lid and put the jar in the fridge for at least 8 hours.

Step 4 Refrigerate pickled cabbage for at least 8 hours
5

Serve: Remove from the fridge and serve along with meat, fish, or burgers. This jar of pickled cabbage makes 4 servings.

step 5 serve Pickled Cabbage

Nutrition

Serving: 1 serving | Calories: 99 kcal | Fat 0 g | Saturated Fat 0 g | Trans Fat 0 g | Polyunsaturated Fat 0 g | Monounsaturated Fat 0 g | Cholesterol 0 mg | Sodium 187 mg | Potassium 365 mg | Carbohydrate 24 g | Fiber 3 g | Sugar 18 g | Protein 2 g | Vitamin A 3672 IU | Vitamin C 71 mg | Calcium 60 mg | Iron 1 mg