13 Delicious Pickled Cabbage Amazing Recipes

Discover the tangy, crunchy world of pickled cabbage with our roundup of 13 mouthwatering recipes! Whether you’re craving a quick snack, a vibrant side dish, or a bold topping for your favorite meals, these recipes will transform your kitchen into a pickling paradise. Perfect for home cooks looking to add a punch of flavor to their meals, dive in and let’s get pickling!

Spicy Korean Pickled Cabbage

Elevating the humble cabbage to new heights, this Spicy Korean Pickled Cabbage is a vibrant, tangy, and irresistibly crunchy condiment that brings a burst of flavor to any meal. Its perfect balance of heat and sweetness makes it a versatile companion to grilled meats, rice bowls, or even as a standalone snack.

Ingredients

• 1 medium head of napa cabbage (about 2 lbs), cut into 2-inch pieces – the crisp texture is key here.
• 1/4 cup kosher salt – for drawing out moisture, ensuring the cabbage stays crunchy.
• 1/4 cup gochugaru (Korean red pepper flakes) – adjust based on your heat preference, but this amount gives a nice kick.
• 1/4 cup granulated sugar – to balance the heat with a touch of sweetness.
• 1/4 cup fish sauce – for that umami depth; vegetarian? Swap with soy sauce.
• 5 cloves garlic, minced – because garlic makes everything better.
• 1 tbsp grated ginger – for a fresh, zesty note.
• 1/2 cup water – to help dissolve the salt and sugar.

Instructions

1. In a large bowl, toss the cabbage pieces with kosher salt until evenly coated. Let sit at room temperature for 1.5 hours, stirring occasionally. This step is crucial for removing excess water and ensuring crunchiness.
2. Rinse the cabbage under cold water 3 times to remove the salt, then drain well. Squeeze out any remaining water with your hands – this prevents the final product from being too watery.
3. In a separate bowl, mix together gochugaru, sugar, fish sauce, minced garlic, grated ginger, and water until the sugar is completely dissolved. Taste and adjust the seasoning if needed.
4. Add the drained cabbage to the spice mixture, wearing gloves to protect your hands from the chili flakes. Massage the mixture into the cabbage until each piece is thoroughly coated.
5. Transfer the mixture to a clean, airtight container, pressing down to remove any air pockets. Seal and let ferment at room temperature for 24 hours, then refrigerate. The flavors will continue to develop over time.

The result is a beautifully crisp, fiery, and slightly sweet pickle that adds a punch to any dish. Try it layered in a sandwich for an unexpected twist or alongside a rich, buttery avocado toast to cut through the creaminess.

Quick and Easy Pickled Cabbage

Just when you thought pickling was a lengthy affair, this Quick and Easy Pickled Cabbage recipe comes to the rescue, offering a crisp, tangy delight in no time. Perfect for adding a vibrant crunch to your meals, it’s a testament to how simplicity can yield spectacular flavors.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I find the pre-shredded bags a time-saver, but nothing beats the freshness of hand-cut)
• 1 cup apple cider vinegar (the sharper, the better for that signature tang)
• 1 cup water (filtered, to ensure the purest taste)
• 2 tbsp sugar (a touch of sweetness balances the acidity beautifully)
• 1 tbsp kosher salt (it’s all about that crunch)
• 1 tsp mustard seeds (for a subtle, nutty undertone)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. In a large bowl, combine the thinly sliced cabbage and set aside. This is your canvas for flavors.
2. In a saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, mustard seeds, and red pepper flakes to a boil. Stir occasionally until the sugar and salt dissolve completely, about 2 minutes.
3. Pour the hot vinegar mixture over the cabbage in the bowl. Ensure every strand is submerged for even pickling.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour. For best results, a 24-hour soak deepens the flavors.
5. Before serving, give the cabbage a good stir to redistribute the spices. Taste and adjust seasoning if necessary.

Delightfully crisp with a punchy vinegar kick, this pickled cabbage is a versatile companion to grilled meats or tucked into tacos for an extra zing. Its vibrant hue and bold flavor profile make it a standout side that’s as pleasing to the palate as it is to the eye.

Sweet and Sour Pickled Cabbage

Gracefully balancing the tangy zest of vinegar with the subtle sweetness of sugar, our Sweet and Sour Pickled Cabbage is a vibrant dish that brings a refreshing crunch to any meal. This recipe, with its harmonious blend of flavors, is perfect for those who appreciate a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 medium head of green cabbage (about 2 lbs), thinly sliced – I find the texture is best when the cabbage is cut into ribbons.
• 1 cup white vinegar – for that clean, sharp tang that’s essential to the dish.
• 1/2 cup granulated sugar – to sweeten the deal just right.
• 1 tbsp kosher salt – my go-to for its pure, clean taste without additives.
• 1 tsp mustard seeds – they add a lovely pop of flavor and texture.
• 1/2 tsp red pepper flakes – for a gentle heat that lingers pleasantly.

Instructions

1. In a large bowl, combine the thinly sliced cabbage and kosher salt. Massage the salt into the cabbage with your hands for about 2 minutes to start breaking down the fibers.
2. Let the cabbage sit for 10 minutes, then rinse under cold water and drain well. This step ensures the cabbage is perfectly crisp, not limp.
3. In a medium saucepan over medium heat, combine white vinegar, sugar, mustard seeds, and red pepper flakes. Bring to a simmer, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
4. Remove the saucepan from the heat and let the brine cool for 5 minutes. Pouring hot brine over the cabbage can make it too soft.
5. Transfer the drained cabbage to a clean, large jar or bowl. Pour the slightly cooled brine over the cabbage, ensuring it’s fully submerged.
6. Cover and refrigerate for at least 4 hours, though overnight is best for the flavors to meld beautifully.

After marinating, the cabbage transforms into a crisp, flavorful condiment with a perfect balance of sweet and sour. Serve it alongside grilled meats or as a bright topping for tacos to add a refreshing crunch.

Garlic Infused Pickled Cabbage

Delightfully tangy and bursting with flavor, this Garlic Infused Pickled Cabbage is a testament to the beauty of simple ingredients transforming into something extraordinary. Perfect for adding a crisp, acidic bite to any meal, it’s a recipe that promises to elevate your culinary repertoire with minimal effort.

Ingredients

• 1 medium head of cabbage (about 2 lbs), thinly sliced – I find the green variety offers the perfect crunch.
• 4 cloves garlic, thinly sliced – because more garlic is always better.
• 1 cup apple cider vinegar – my go-to for its fruity undertones.
• 1 cup water – filtered, to ensure the purest taste.
• 2 tbsp sugar – just enough to balance the acidity.
• 1 tbsp salt – sea salt is my preference for its clean flavor.
• 1 tsp black peppercorns – for a subtle kick.
• 1 tsp mustard seeds – they add a lovely pop of flavor.

Instructions

1. In a large bowl, combine the thinly sliced cabbage and garlic, ensuring they’re evenly mixed.
2. In a saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, peppercorns, and mustard seeds to a boil, stirring until the sugar and salt dissolve completely.
3. Pour the hot vinegar mixture over the cabbage and garlic, pressing down to submerge them fully. Tip: Use a clean plate or a piece of parchment paper to keep the cabbage submerged for even pickling.
4. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Tip: The flavors meld beautifully after 48 hours, so patience is rewarded.
5. Stir the pickled cabbage once or twice during the first few hours to ensure even distribution of the pickling liquid. Tip: Taste after 24 hours and adjust seasoning if necessary, though it’s rarely needed.

Now, this Garlic Infused Pickled Cabbage boasts a crisp texture and a harmonious balance of tangy, sweet, and spicy notes. Try it as a vibrant topping for tacos or alongside rich, fatty meats to cut through the richness with its bright acidity.

Classic Fermented Pickled Cabbage

On a crisp autumn day, there’s nothing quite like the tangy crunch of Classic Fermented Pickled Cabbage to awaken the senses. This timeless dish, with its deep roots in tradition, offers a perfect balance of sour and savory, making it a versatile companion to any meal.

Ingredients

• 1 medium head of green cabbage (about 2 lbs), cored and thinly sliced – I find the outer leaves add a nice texture.
• 1 tbsp kosher salt – The coarse grains help draw out moisture evenly.
• 2 cloves garlic, minced – For a hint of warmth and depth.
• 1 tsp caraway seeds – These little gems add a subtle, aromatic crunch.
• 1 cup filtered water – Chlorine-free is key for happy fermentation.

Instructions

1. In a large bowl, combine the sliced cabbage and kosher salt. Massage the salt into the cabbage with your hands for about 5 minutes, until the cabbage begins to soften and release its liquid.
2. Add the minced garlic and caraway seeds to the cabbage, mixing well to distribute the flavors evenly.
3. Pack the cabbage mixture tightly into a clean, wide-mouth quart jar, pressing down firmly to eliminate air pockets and submerge the cabbage in its own liquid.
4. Pour the filtered water over the cabbage, if needed, to ensure it’s fully covered. Leave about 1 inch of headspace at the top of the jar.
5. Seal the jar with a fermentation lid or a regular lid loosely placed to allow gases to escape. Store at room temperature, away from direct sunlight, for 3 to 10 days. Check daily, pressing the cabbage down if it rises above the liquid.
6. After 3 days, start tasting the cabbage. Once it reaches your desired level of tanginess, transfer the jar to the refrigerator to slow the fermentation process.

Finished with a flourish, this pickled cabbage boasts a crisp texture and a complex, tangy flavor that deepens over time. Try it layered in a Reuben sandwich or as a bright accompaniment to rich, smoky meats.

Pickled Cabbage with Beetroot

Brightening up any table with its vibrant hues and tangy flavor, this Pickled Cabbage with Beetroot is a delightful twist on traditional pickling methods. Its crisp texture and deep, earthy tones make it a versatile companion to a variety of dishes, from hearty sandwiches to elegant charcuterie boards.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I find the crunchier, the better for this recipe)
• 1 large beetroot, peeled and julienned (its earthy sweetness balances the tang perfectly)
• 1 cup apple cider vinegar (the sharper, the better to cut through the sweetness)
• 1/2 cup water (filtered is my preference for the cleanest taste)
• 1/4 cup granulated sugar (just enough to sweeten without overpowering)
• 1 tbsp kosher salt (it dissolves more evenly than table salt)
• 1 tsp whole black peppercorns (for a subtle kick)
• 2 bay leaves (their herbal note is irreplaceable)

Instructions

1. In a large mixing bowl, combine the thinly sliced cabbage and julienned beetroot, tossing lightly to mix.
2. In a medium saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaves to a boil, stirring until the sugar and salt are completely dissolved.
3. Pour the hot vinegar mixture over the cabbage and beetroot, ensuring all pieces are submerged. Let sit for 10 minutes to slightly soften the vegetables.
4. Transfer the mixture, including the liquid, into a clean, large jar, pressing down to remove any air pockets. Seal tightly.
5. Refrigerate for at least 24 hours before serving, though 48 hours will deepen the flavors beautifully.

Yielded after its rest, the pickled cabbage and beetroot boast a perfect harmony of crunch and tenderness, with a flavor profile that’s both bold and nuanced. Try layering it over a creamy goat cheese crostini for an unexpected but utterly delicious appetizer.

Asian Style Pickled Cabbage

Delightfully tangy and crisp, Asian Style Pickled Cabbage is a vibrant condiment that brings a burst of flavor to any meal. Its perfect balance of sweet, sour, and umami makes it an irresistible addition to your culinary repertoire.

Ingredients

• 1 medium head of green cabbage (about 2 lbs), thinly sliced – I find the outer leaves add a nice crunch.
• 1 cup distilled white vinegar – Its sharpness is key for that signature tang.
• 1/2 cup granulated sugar – Adjust slightly if you prefer a less sweet pickle.
• 2 tbsp kosher salt – It draws out moisture beautifully, ensuring crispness.
• 1 tbsp whole black peppercorns – They add a subtle warmth that I love.
• 2 cloves garlic, thinly sliced – For a hint of pungency that mellows over time.
• 1 tsp red pepper flakes – Just enough to introduce a gentle heat.

Instructions

1. In a large bowl, combine the sliced cabbage and salt. Massage the salt into the cabbage for about 5 minutes until it begins to soften and release water.
2. Let the cabbage sit for 30 minutes to continue drawing out moisture, then rinse under cold water and drain well. This step ensures your pickled cabbage stays crisp.
3. In a small saucepan over medium heat, combine vinegar, sugar, peppercorns, garlic, and red pepper flakes. Bring to a simmer, stirring until the sugar dissolves, about 3 minutes.
4. Place the drained cabbage in a clean, large jar or bowl. Pour the warm vinegar mixture over the cabbage, ensuring it’s fully submerged.
5. Cover and refrigerate for at least 4 hours, though overnight is best for flavors to meld. The longer it sits, the more pronounced the flavors become.

Yielded with a satisfying crunch and a lively flavor profile, this pickled cabbage is fantastic as a topping for tacos or alongside grilled meats. Its versatility and vibrant taste make it a must-try for any pickle enthusiast.

Pickled Cabbage and Carrot Slaw

Zesty and vibrant, this Pickled Cabbage and Carrot Slaw is a refreshing twist on the classic, offering a crisp texture and a tangy flavor profile that elevates any meal from ordinary to extraordinary.

Ingredients

• 1 medium head of green cabbage, thinly sliced (the fresher, the crunchier)
• 2 large carrots, julienned (I love the color contrast they add)
• 1 cup apple cider vinegar (for that perfect tang)
• 1/2 cup water (filtered is my preference)
• 1/4 cup granulated sugar (balances the acidity beautifully)
• 1 tbsp kosher salt (enhances all the flavors)
• 1 tsp mustard seeds (a little pop of spice)
• 1/2 tsp celery seeds (for an earthy note)

Instructions

1. In a large mixing bowl, combine the thinly sliced cabbage and julienned carrots.
2. In a small saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, mustard seeds, and celery seeds to a boil, stirring until the sugar and salt are completely dissolved.
3. Pour the hot vinegar mixture over the cabbage and carrots, ensuring all the vegetables are evenly coated.
4. Let the slaw sit at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 2 hours before serving. This allows the flavors to meld and the vegetables to pickle slightly.
5. Before serving, give the slaw a good stir to redistribute the pickling liquid.

Vibrant and crisp, this slaw is a testament to the beauty of simple ingredients transformed. Serve it alongside grilled meats for a refreshing contrast or atop a pulled pork sandwich for an extra crunch.

Hot and Spicy Pickled Cabbage

On a quest for a condiment that packs both heat and tang? Our Hot and Spicy Pickled Cabbage is a vibrant, crunchy delight that elevates any dish it accompanies, from tacos to grilled meats, with its fiery kick and vinegary zest.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I find the crunchiest cabbages at the farmer’s market early in the morning)
• 2 cups distilled white vinegar (for that clean, sharp tang)
• 1 cup water
• 1/2 cup granulated sugar (balances the heat beautifully)
• 2 tbsp kosher salt (I swear by Diamond Crystal for its fine texture)
• 5 cloves garlic, thinly sliced (because more garlic is always better)
• 2 tbsp red pepper flakes (adjust based on your heat tolerance, but don’t shy away from the spice)
• 1 tbsp whole black peppercorns (for a subtle, earthy depth)

Instructions

1. In a large bowl, combine the thinly sliced cabbage and garlic. Set aside.
2. In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, red pepper flakes, and black peppercorns to a boil, stirring occasionally until the sugar and salt dissolve completely.
3. Pour the boiling liquid over the cabbage and garlic in the bowl. Ensure all the cabbage is submerged for even pickling.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor infusion.
5. Before serving, give the pickled cabbage a good stir to redistribute the spices and garlic throughout.

Yielded is a crisp, fiery condiment with layers of flavor that develop beautifully over time. Try it atop a pulled pork sandwich or as a bright counterpoint to rich, creamy dishes.

Pickled Cabbage with Apples

Perfectly balancing the tangy crunch of pickled cabbage with the subtle sweetness of apples, this dish is a delightful twist on traditional pickling methods, offering a refreshing side that complements any meal with its vibrant flavors and textures.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I find the outer leaves add a nice crunch)
• 2 large apples, cored and thinly sliced (Honeycrisp apples are my favorite for their sweetness and firm texture)
• 1 cup apple cider vinegar (the sharper, the better for that signature tang)
• 1/2 cup water
• 1/4 cup granulated sugar (adjust slightly if your apples are very sweet)
• 1 tbsp kosher salt (it dissolves more evenly than table salt)
• 1 tsp mustard seeds (for a subtle, spicy undertone)
• 1/2 tsp black peppercorns (freshly cracked is ideal)

Instructions

1. In a large bowl, combine the thinly sliced cabbage and apples, ensuring they’re evenly mixed.
2. In a small saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, mustard seeds, and black peppercorns to a boil, stirring until the sugar and salt are completely dissolved.
3. Pour the hot vinegar mixture over the cabbage and apples, making sure all pieces are submerged for even pickling.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is best for maximum flavor infusion.
5. Before serving, give the pickled cabbage and apples a gentle stir to redistribute the flavors.

The result is a crisp, flavorful condiment with a perfect balance of sweet and sour, ideal for topping grilled meats or adding a bright note to sandwiches. For an extra touch, serve it alongside a sharp cheddar cheese board to let the flavors truly shine.

Traditional German Pickled Cabbage

Lusciously tangy and brimming with heritage, Traditional German Pickled Cabbage is a testament to the art of fermentation, offering a perfect balance of sour and sweet that elevates any meal.

Ingredients

• 1 medium head of cabbage (about 2 lbs), thinly sliced – the greener, the crunchier the result.
• 1 tbsp caraway seeds – for that unmistakable earthy aroma.
• 2 cups apple cider vinegar – my favorite for its fruity undertones.
• 1 cup water – filtered is best to avoid any off flavors.
• 1/2 cup granulated sugar – just enough to soften the vinegar’s bite.
• 1 tbsp kosher salt – it’s all about the texture.
• 1 tsp mustard seeds – a little goes a long way in adding complexity.

Instructions

1. In a large bowl, combine the thinly sliced cabbage and kosher salt, massaging gently until the cabbage begins to soften, about 5 minutes.
2. Transfer the cabbage to a clean, large jar, pressing down firmly to eliminate air pockets.
3. In a saucepan over medium heat, bring the apple cider vinegar, water, sugar, caraway seeds, and mustard seeds to a boil, stirring until the sugar dissolves completely.
4. Carefully pour the hot vinegar mixture over the cabbage in the jar, ensuring the cabbage is fully submerged.
5. Seal the jar tightly and let it sit at room temperature for 24 hours to begin the fermentation process.
6. After 24 hours, transfer the jar to the refrigerator and let it chill for at least 48 hours before serving, allowing the flavors to meld beautifully.

Vibrant and crisp, this pickled cabbage is a delightful contrast to rich, hearty dishes. Try it alongside a smoky bratwurst or as a zesty topping for your next sandwich to add a burst of flavor.

Pickled Cabbage with Juniper Berries

On a crisp autumn evening, nothing complements the seasonal shift quite like the tangy crunch of pickled cabbage, elevated with the piney whisper of juniper berries. This dish, a harmonious blend of simplicity and sophistication, transforms the humble cabbage into a vibrant, flavorful condiment that dances on the palate.

Ingredients

• 1 medium head of green cabbage, thinly sliced (I find the crispness of fresh-picked cabbage unbeatable)
• 1 cup apple cider vinegar (for its fruity undertones)
• 1/2 cup water
• 1/4 cup granulated sugar (adjust slightly if you prefer a less sweet pickle)
• 1 tbsp kosher salt (the larger grains dissolve beautifully)
• 1 tsp whole juniper berries (lightly crushed to release their aroma)
• 1/2 tsp mustard seeds (for a subtle, spicy kick)
• 1/2 tsp whole black peppercorns

Instructions

1. In a large bowl, combine the thinly sliced cabbage and kosher salt, massaging gently to soften the cabbage slightly. Let it sit for 10 minutes to draw out moisture.
2. Meanwhile, in a small saucepan over medium heat, combine apple cider vinegar, water, sugar, juniper berries, mustard seeds, and black peppercorns. Bring to a simmer, stirring until the sugar dissolves completely, about 3 minutes.
3. Drain any excess liquid from the cabbage, then pack it tightly into a clean, quart-sized mason jar.
4. Pour the hot vinegar mixture over the cabbage, ensuring it’s completely submerged. A fermentation weight can help keep the cabbage under the liquid.
5. Seal the jar and let it cool to room temperature before refrigerating. The pickled cabbage will be ready to eat in 24 hours, but the flavors deepen beautifully over a week.

After a day, the cabbage retains a delightful crunch, its natural sweetness balanced by the vinegar’s tang and the juniper’s forest-like aroma. Serve it alongside grilled meats or fold it into a sandwich for an unexpected burst of flavor.

Refreshing Pickled Cabbage Salad

Kaleidoscopic in color and bursting with tangy flavors, this Refreshing Pickled Cabbage Salad is a vibrant addition to any summer table. Its crisp texture and zesty dressing make it a standout side that pairs beautifully with grilled meats or as a lively topping for tacos.

Ingredients

• 1 medium head of green cabbage (about 2 lbs), thinly sliced – I find the thinner the slices, the better the pickle penetrates.
• 1 large carrot, julienned – for a sweet crunch that contrasts the cabbage.
• 1/2 cup apple cider vinegar – my favorite for its fruity undertones.
• 1/4 cup water – to balance the acidity.
• 2 tbsp sugar – just enough to sweeten without overpowering.
• 1 tsp salt – enhances all the flavors.
• 1/2 tsp red pepper flakes – for a subtle heat that lingers.

Instructions

1. In a large bowl, combine the thinly sliced cabbage and julienned carrot. Toss gently to mix.
2. In a small saucepan over medium heat, whisk together the apple cider vinegar, water, sugar, salt, and red pepper flakes. Bring to a simmer, stirring until the sugar and salt dissolve completely, about 2 minutes.
3. Pour the hot vinegar mixture over the cabbage and carrot. Use a spoon to ensure all the vegetables are evenly coated.
4. Let the salad sit at room temperature for 30 minutes, stirring occasionally, to allow the flavors to meld and the cabbage to slightly soften.
5. Transfer the salad to the refrigerator and chill for at least 1 hour before serving. This step is crucial for achieving the perfect crisp-tender texture.

Marvel at the salad’s crispness and the way the tangy dressing clings to each strand of cabbage and carrot. Serve it chilled atop a bed of greens for an extra crunch or alongside a rich, creamy dish to cut through the heaviness.

Conclusion

These 13 delicious pickled cabbage recipes offer a world of flavors to explore, perfect for adding a tangy twist to your meals. Whether you’re a pickling pro or trying it for the first time, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.