Crispy Pickled Red Cabbage
Watch the Full Step-by-Step
- Chef's knife
- Â Large mixing bowl
- Mason jar
INGREDIENTS
- 3 small to medium red cabbages, cut into wedges
- 15 whole garlic cloves
- 4 –5 serrano chilies, sliced or left whole
- 8 bay leaves
- 2 tablespoons black peppercorns
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 cups apple cider vinegar
- Filtered water, room temperature
INSTRUCTIONS
- Remove any wilted or damaged outer leaves from the cabbages. Cut each cabbage into quarters or wedges through the core.
- Place the cabbage wedges in a large bowl filled with water and add a small splash of vinegar. Let soak for 10 minutes, then rinse thoroughly several times and drain.
- In a clean 1.5-gallon glass jar, add half of the garlic cloves, half of the serrano chilies, half of the bay leaves, and 1 tablespoon of the peppercorns.
- Pack the jar about three-quarters full with cabbage wedges, pressing them down tightly.
- Add the remaining garlic, chilies, bay leaves, and peppercorns. Add the kosher salt and brown sugar at this stage.
- Fill the jar with more cabbage wedges, pressing down firmly to pack everything in.
- Pour in the apple cider vinegar, then fill the jar to the top with room-temperature filtered water, making sure the cabbage is fully submerged.
- Seal the jar tightly and shake well to help dissolve and distribute the salt and sugar.
- Leave the jar at room temperature for 2 days to ferment.
- After 2 days, transfer the jar to the refrigerator. The cabbage will continue to develop flavor and will keep for several months when refrigerated.
FAQ
How long does pickled red cabbage last in the fridge?
Pickled red cabbage can last for up to three weeks in the refrigerator when stored properly. The key to maintaining freshness is ensuring that the cabbage remains fully submerged in the brine to prevent exposure to air, which can promote mold or spoilage. Use a clean spoon each time you remove cabbage from the jar to avoid contamination. Over time, the flavor of pickled red cabbage will deepen and intensify, often improving after the first 24 hours. If the brine becomes cloudy, has an off odor, or shows visible mold, it’s safest to discard the batch and make a fresh one.
Can I use other types of vinegar for this recipe?
You can use other types of vinegar for pickled red cabbage, though the flavor profile will change depending on the variety. Apple cider vinegar offers a balanced sweet-tart flavor and is a popular choice for its mildness. White vinegar will give a sharper, more acidic bite. Red wine vinegar adds depth and color, complementing the natural hue of red cabbage. Rice vinegar can offer a subtle sweetness, especially in Asian-style variations. Balsamic vinegar is not commonly used due to its syrupy consistency and strong sweetness, but a splash can be added for complexity. Always use vinegar with at least 5% acidity for safe pickling.
Why is my pickled red cabbage too soft?
Pickled red cabbage can become too soft if it is over-salted, over-brined, or sliced too thinly. Excessive time in hot brine can also cause it to lose its natural crunch. To retain texture, slice the cabbage to a medium thickness and allow it to sit briefly with salt before pouring the brine. Let the brine cool slightly before pouring it over the cabbage, rather than using it while boiling hot. Another tip is to use fresh, firm cabbage, as older or wilted heads will naturally yield softer results.
Do I need to sterilize the jar?
While full sterilization is not mandatory for quick refrigerator pickles like pickled red cabbage, the jar must still be thoroughly cleaned. Wash it with hot, soapy water and rinse well, or run it through a dishwasher cycle. For longer shelf life and to reduce the risk of bacterial growth, some prefer to pour boiling water over the jar and lid or boil them for 10 minutes. This step is especially important if you plan to store pickled red cabbage for more than two weeks. Though fermentation recipes may not require sterilization, clean conditions help preserve quality and safety.
Can I add other spices to customize the flavor?
In addition to standard ingredients like peppercorns and bay leaves, you can add mustard seeds, coriander seeds, fennel, cumin, or crushed red pepper for extra flavor. Whole cloves, allspice berries, star anise, or a cinnamon stick will give it a warm, spiced character, especially suitable for holiday dishes. Fresh additions like sliced ginger, garlic, or chili can also enhance complexity. These customizations won’t interfere with the pickling process as long as you maintain the core balance of vinegar, sugar, and salt in the brine.
