I love this vibrant pickled cabbage—it’s tangy, crunchy, and adds a delightful pop of flavor to everything from tacos to sandwiches. It’s quick to prep and naturally vegan and gluten-free.
Why You’ll Love This Recipe
I adore this recipe because it’s super easy—just shred cabbage, heat a brine, pour, chill, and you’re done. The balance of sweet and tangy is vibrant, and the texture stays satisfyingly crisp. It also keeps well, so it’s perfect for meal prep or having on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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shredded cabbage (green or red)
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thinly sliced onion or grated carrot (optional but adds depth)
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vinegar (apple cider, white, red wine—they all work)
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water
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sugar (cane, coconut, or brown)
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salt
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optional aromatics: garlic clove, cumin or mustard seeds, peppercorns
Directions
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Thinly shred the cabbage (I use a knife or mandoline). Mix in onion, garlic, or carrot if using.
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In a saucepan, combine vinegar, water, sugar, salt, and any seeds or peppercorns. Bring to a simmer until sugar and salt dissolve—about 1–5 minutes.
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Pack the cabbage mix tightly into a jar. Pour the hot brine over until fully submerged.
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Let the jar cool to room temperature, then seal and refrigerate.
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Chill at least 1 hour, though I find it tastes best after several hours or overnight.
Servings and timing
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Makes about 6–8 servings (1 jar).
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Prep: 10–15 minutes.
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Cook time (to dissolve brine): 5 minutes.
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Chill: minimum 1 hour; best after 6–12 hours or overnight for full flavor.
These times align with typical quick pickled recipes—ready in about 20 minutes total, chill included.
Variations
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Three-ingredient version: Just cabbage, vinegar, and boiling water (plus ginger if you like) for a clean, sour style.
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Red cabbage pickles: use red wine or cider vinegar; add garlic and peppercorns for extra flavor.
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Add-ins: carrots, cumin, mustard seeds, jalapeño, or ginger for spice and color.
Storage/Reheating
Store sealed in the refrigerator—it’s good for about 2 weeks (some say up to 4–6 weeks). Always ensure the cabbage stays submerged in brine to preserve freshness. For reheating or serving warm, I briefly heat it in a saucepan (some prefer a softer texture).
FAQs
What’s the difference between pickled cabbage and sauerkraut?
Sauerkraut is traditionally fermented through natural bacteria without boiling. Pickled cabbage uses vinegar brine and is ready fast, without long fermentation.
Can I use any vinegar?
Yes—I’ve used apple cider, white, red wine, even rice vinegar. Just adjust water and salt balance accordingly.
How long should I let it sit before eating?
It’s ready after 1 hour, but flavor deepens after 6 hours or overnight. Some even let it sit at room temperature for 2–6 hours before refrigerating.
How long does it keep?
Typically about 2 weeks in the fridge; some say up to 4–6 weeks if well submerged.
Can I ferment it at room temperature?
You can leave it out longer for more sourness, but it isn’t a true fermentation like sauerkraut.
Conclusion
I really enjoy having this quick pickled cabbage in my fridge—it’s colorful, refreshing, and elevates any meal from tacos to grain bowls. It’s simple to prep, stays fresh for weeks, and supports creative uses. Try it with different seasonings and vinegars—you might discover a new favorite.
PrintPickled Cabbage
This vibrant pickled cabbage is tangy, crunchy, and adds a delightful pop of flavor to dishes like tacos and sandwiches. It’s quick to prep, naturally vegan, and gluten-free.
- Prep Time: 10–15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (with chill time)
- Yield: 6–8 servings (1 jar)
- Category: Side dish, Condiment
- Method: Pickling
- Cuisine: Global
- Diet: Vegan
Ingredients
- shredded cabbage (green or red)
- thinly sliced onion or grated carrot (optional)
- vinegar (apple cider, white, red wine)
- water
- sugar (cane, coconut, or brown)
- salt
- optional aromatics: garlic clove, cumin or mustard seeds, peppercorns
Instructions
- Thinly shred the cabbage (I use a knife or mandoline). Mix in onion, garlic, or carrot if using.
- In a saucepan, combine vinegar, water, sugar, salt, and any seeds or peppercorns. Bring to a simmer until sugar and salt dissolve—about 1–5 minutes.
- Pack the cabbage mix tightly into a jar. Pour the hot brine over until fully submerged.
- Let the jar cool to room temperature, then seal and refrigerate.
- Chill at least 1 hour, though I find it tastes best after several hours or overnight.
Notes
- For a three-ingredient version, use just cabbage, vinegar, and boiling water (plus ginger if you like) for a clean, sour style.
- Red cabbage pickles work well with red wine or cider vinegar and additional garlic and peppercorns for extra flavor.
- Optional add-ins include carrots, cumin, mustard seeds, jalapeño, or ginger for spice and color.
- Store sealed in the refrigerator for up to 2 weeks (or up to 4–6 weeks if properly submerged in brine).
- If you want to serve warm, briefly heat the pickled cabbage in a saucepan for a softer texture.
Nutrition
- Serving Size: 1/6 of jar
- Calories: Approximately 25-30
- Sugar: 4g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
