Pickled Cabbage

Pickled Cabbage


7 cups

Prep Time

15 mins + 3 days standing

Cook Time

12 mins

  • ½ cup (125g) fine pink salt
  • 1 litre warm water
  • ½ (500g) red cabbage
  • ¼ (500g) green cabbage
  • 6 garlic cloves, peeled
  • 5cm piece fresh ginger, thinly sliced
  • 2 long red chilli, thinly sliced
  • 2 long green chilli, thinly sliced
  • 2 cups apple cider vinegar
  • 2 cups white sugar


Dissolve the salt in the warm water in a large bowl. Thickly shred the cabbage about 1 1/2cm thick. Add to the salted water, stirring to combine. Cover and set aside for 2 hours, turning cabbage occasionally, or until wilted.


Drain the cabbage in a colander. Rinse under cold water at least 3 times. Drain well. Transfer to a large clean bowl.


Combine the garlic, ginger, half the red chilli, half the green chilli, vinegar and sugar in a saucepan. Bring to boil, boil gently for 8 minutes until reduced by around a quarter. Set aside to cool. Strain through a fine sieve over the cabbage. Stir in the remaining red and green chilli. Transfer the cabbage and pickling liquid to sterilized jars, leaving a 2cm gap at the top. Seal and set aside 3 days then refrigerate.


Serving suggestion: Spread both sides warm long rolls with whole egg mayonnaise. Top with barbecued kransky, pickled cabbage and extra chilli to serve.

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