Quick Asian Pickled Cabbage

Quick Asian Pickled Cabbage

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  • 1/2 head of green cabbage, tough outer leaves removed, cut into 1” pieces
  • 1 large or two small carrots, thinly sliced on diagonal
  • 1 cup rice (rice wine) vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon kosher salt
  • 2 to 3 dried small red chile pods, optional (see note)


Place cabbage, carrots and chili peppers in a large, non-reactive bowl or divide into jars. Bring vinegar, water, sugar, and salt to a boil, stirring until sugar and salt are dissolved. Pour over cabbage, let cool then refrigerate for at least four hours.

Note: To prepare chiles, heat a skillet over medium-high heat. Add the chili peppers and allow to toast until fragrant, turning often as needed, watching carefully so as not to scorch, about 30 seconds or so.

Keywords: Asian, Cabbage, Carrots, pickles, Vinegar

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