Discover the Tangy Cabbage Recipe! - 🥗 Fresh & Flavorful

Looking for a tangy pickled cabbage recipe? You're in the right place! Pickling cabbage is a fantastic way to enjoy this versatile vegetable all year round, and I'm here to guide you through the process with my favourite tangy pickled cabbage recipe.

Tangy Pickled Cabbage

You will need:

  • red or green cabbage1 medium-sized head of red or green cabbage
  • white vinegar1 cup of white vinegar
  • water1 cup of water
  • kosher salt2 tablespoons of kosher salt
  • sugar2 tablespoons of sugar
  • mustard seeds1 teaspoon of mustard seeds
  • coriander seeds1 teaspoon of coriander seeds
  • red pepper flakes1/2 teaspoon of red pepper flakes
  • garlicA few cloves of garlic (optional)
  • sliced onion1 sliced onion (optional)


  1. Start by preparing your cabbage. Rinse it under cold water and chop it into thin slices or shreds.
  2. In a non-reactive saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve.
  3. Add the mustard seeds, coriander seeds, and red pepper flakes to the brine. If you're using garlic and onion, add them now.
  4. Pack the sliced cabbage into a clean, sterilized jar. Pour the hot brine over the cabbage, ensuring it is completely submerged.
  5. Seal the jar and let it cool to room temperature. Then, refrigerate it. The pickled cabbage will be ready to eat after 24 hours, but for best flavor, wait at least a week.


Remember, the magic of pickling lies in experimentation. Feel free to adjust the spices and additions to suit your taste. Always use fresh, high-quality cabbage and ensure your jars are sterilized. Store your pickled cabbage in a cool, dark place for optimal preservation.

Learn more about 🥬 Tangy Pickled Cabbage Recipe or discover other recipes.

Before we dive into the recipe, let's address a common question: Why pickle cabbage? Pickling not only extends the shelf life of your cabbage but also enhances its flavor and nutritional value. Moreover, homemade pickled cabbage is free from preservatives, giving you a healthier and tastier alternative to store-bought versions.

Before we move on to the recipe, let's clear up some frequently asked questions about pickled cabbage. These should help you understand this process better and inspire you to try it out!

Tangy Pickled Cabbage FAQ

How long does pickled cabbage last?
Pickled cabbage can last for up to 1-2 months in the refrigerator if stored properly. It's important to remember that the flavor will continue to develop over time, becoming more tangy and flavorful. Always make sure to use clean utensils when serving to prevent contamination and extend its shelf life.
Can you pickle other types of cabbage?
Absolutely! While this recipe uses red or green cabbage, you can experiment with other types like Savoy or Napa cabbage. Each type will offer a unique flavor and texture. The beauty of pickling is that it allows for a lot of creativity and experimentation.
What dishes can you make with pickled cabbage?
Pickled cabbage is incredibly versatile! It can be used in a variety of dishes such as tacos, sandwiches, salads, or as a side dish. Its tangy flavor can add a delightful punch to your meals. Don't be afraid to get creative and try it with your favorite dishes!

Now that we've cleared up some common queries, let's dive into the step-by-step guide to making your own tangy pickled cabbage. Ready to embark on this flavorful journey? Let's get pickling!

Now, let's get down to the nitty-gritty of pickling cabbage. Here are the steps for my tangy pickled cabbage recipe:

Ready to dive into the world of pickling? Let's start with our tangy pickled cabbage!

The Art of Making Tangy Pickled Cabbage

Sliced cabbage on a cutting board
Step 1: Prepare the Cabbage
Start by thoroughly washing your cabbage. Then, slice it into thin strips or your desired size. Remember, the thinner the strips, the faster they will pickle.
Brine ingredients in a saucepan
Step 2: Create the Brine
In a non-reactive saucepan, combine the vinegar, water, salt, and sugar. Bring this mixture to a boil, stirring continuously until the sugar and salt have completely dissolved.
Adding spices to the brine
Step 3: Add the Spices
Once your brine is ready, add the mustard seeds, coriander seeds, and red pepper flakes. If you're using garlic and onion, add them now. Stir well to combine.
Pouring brine over cabbage in a jar
Step 4: The Pickling Process
Place your sliced cabbage into a sterilized jar. Pour the hot brine over the cabbage, ensuring it's completely submerged. Seal the jar and let it cool before storing it in a cool, dark place. Wait at least 48 hours before sampling your tangy pickled cabbage.

Learn more about 🥬 The Art of Making Tangy Pickled Cabbage or discover other guides.

And there you have it, a jar full of tangy pickled cabbage! Remember, the longer it sits, the more flavorful it will become. Happy pickling!

And voilà! You've made your own tangy pickled cabbage. But remember, the magic of pickling lies in experimentation. Feel free to play around with the ingredients and spices according to your taste preferences. For instance, you might want to try this red cabbage pickles recipe for a delightful twist.

Finally, here are some handy cabbage pickling tips to ensure your pickling journey is a success:

Before we wrap up, let's go through a quick checklist to make sure you've got everything covered for your cabbage pickling adventure.

Cabbage Pickling Pro Tips

  • Use fresh, high-quality cabbage🥬
  • Ensure your jars are sterilized🥲
  • Always use non-reactive cookware🥩
  • Store your pickled cabbage in a cool, dark place🏡
Congrats, you're now a cabbage pickling pro!

With these tips in mind, you're all set to create the tangiest, tastiest pickled cabbage. Let's get pickling!

There you have it! A tangy pickled cabbage recipe that's sure to tickle your taste buds. Happy pickling!

Louisa Durgan
Pickling, Cooking, Gardening, Food Photography

Louisa Durgan, an experienced gourmet and avid enthusiast of pickling, has been exploring and perfecting the art of pickling recipes for over ten years. She takes great pleasure in sharing her innovative pickling techniques and original recipes, motivating others to delve into the engaging world of pickling. Louisa possesses a degree in Culinary Arts and has applied her skills in a number of high-end restaurants, refining her expertise in pickling.