Pickled Red Cabbage

Learn how to make a quick and easy pickled red cabbage recipe. Made with only 5 ingredients and a few simple steps!

Course Condiment

Cuisine Side Dish

Keyword Pickled Red Cabbage

Prep Time 5

Resting Time 30

Total Time 35

Servings servings

Calories 45kcal

Author Georgia Papas

1 small or ½ a medium red cabbage 255 grams when sliced
1 cup white vinegar or apple cider vinegar refer to blog notes for alternatives and more detail on types of vinegar
1 cup warm water
1½ tablespoon Celtic sea salt any type of salt can be used, refer to blog notes for further details on using alternatives
1 tablespoon sugar I use coconut sugar, but any type of sugar such as white sugar can be used.

Wash the red cabbage and discard the outer leaves if they are bruised or damaged.
Slice the cabbage lengthwise into thin strips, stopping when you reach the white core. Remove and discard the core.

Place the sliced cabbage in a large bowl.
Evenly sprinkle the salt and sugar over the cabbage. Toss thoroughly with your hands to ensure even coverage.

Pour the vinegar and warm water over the cabbage. Press the cabbage down to ensure it’s fully submerged.
Cover with a cloth and let it sit for 30 minutes to 2 hours.

Remove the cloth and transfer the cabbage to a clean jar. Pour the liquid over the cabbage, ensuring it is fully submerged.
Seal the jar with an airtight lid and store it in the fridge.