Creating your own pickled red cabbage is not just simple, but it’s incredibly rewarding too!
The end result is something that’s far superior – in both flavour and nutrition – compared to shop-bought versions.
You can eat the pickled cabbage the next day, but we recommend waiting a week for best results.
Enjoy with in burgers and sandwiches or use it as a topping for tacos, ramen and lots more!
What type of apple cider vinegar should I use?
We use an apple cider vinegar which is unpasteurised and unfiltered.
This means it retains beneficial bacteria, enzymes, and trace amounts of nutrients that may support gut health, digestion, and the immune system. Just be sure to very gently heat the pickling liquid only long enough until the sugar dissolves, otherwise you might kill this friendly bacteria.
This style of apple cider vinegar is often cloudy and has a robust, tangy and complex flavour due to the presence of the “mother” (the combination of yeast and bacteria that forms during fermentation).
However, you can pretty much use any vinegar you like. Just be sure it contains at least 5% acidity and be aware that the style of vinegar you use will impact the flavour of the pickled red cabbage!
More notes:
- We use a 1 litre (35oz) glass jar, which uses a clip-top and a silicone seal. It’s the ideal size for creating this amount of pickled red cabbage.
- Use coarse sea salt, which is better for drawing out moisture from the cabbage.
- 500g (18oz) is equivalent to half a red cabbage.
- We prefer to leave the picking liquid to cool completely before adding it to the cabbage, which results in a crispier texture.
Is it really necessary to salt the cabbage before pickling?
Salting the red cabbage before adding the pickling liquid will help to draw out excess moisture from the cabbage, resulting in a crispier texture. It also helps the cabbage absorb more flavour during the pickling process!
How to sterilise a jar using a dishwasher:
- Rinse the glass jar, lid and any seals with warm water to remove any dirt or residue.
- Place them securely inside a dishwasher and run on a hot cycle, ensuring it reaches at least 60°C (140°F) for sterilisation.
- Once the cycle is done, leave them to air dry.
How to sterilise a jar using an oven:
- Preheat the oven to 150°C fan / 325°F.
- Wash the glass jar and lid thoroughly with soap and water, then rinse well.
- Place the jar facing up on an oven tray, next to the lid, then place the tray on the oven rack.
- Bake for 20 minutes to sterilise.
- Allow the jar and lid to cool down in the oven to avoid any cracks from sudden temperature changes.
- If your jar comes with a seal, wash it thoroughly with soap and water, then rinse well and leave to dry.
Homemade Pickled Red Cabbage
Ingredients
- 500 g red cabbage
- 2 tbsp coarse sea salt
- 240 ml apple cider vinegar, see notes
- 240 ml filtered water
- 1 tbsp soft brown sugar
- 2 tsp caraway seeds
- 1 garlic cloves, peeled + halved
Method
- Use a sharp knife to remove the tough core from the cabbage and discard any wilted outer leaves. Thinly slice the remaining cabbage.
- Place a colander on top of a large mixing bowl. Add the cabbage to the colander, sprinkle over the salt and mix with your hands. Leave to sit for 2-3 hours.
- Place the colander under a tap and rinse thoroughly with cold water to remove any salt. Transfer the cabbage to a clean tea towel and pat dry, then set aside.
- Add the vinegar, water and sugar to a saucepan on a low heat. Gently heat through for 30-60 seconds and keep whisking – just long enough until the sugar has dissolved – then remove the saucepan from the heat and leave the pickling liquid to cool completely.
- Using tongs, transfer the cabbage to a sterilised jar (see notes on how to sterilise a jar, if necessary) – being careful not to touch the inside of the jar with any fingers!
- When the picking liquid has cooled, pour it into the jar, then add the caraway seeds and garlic. Give it a stir with a spoon, pushing down the cabbage as you go so as much of it is submerged in the liquid as possible. Then seal and store in the fridge for up to 3-4 weeks. We recommend leaving the cabbage to pickle for a week before eating. Enjoy!