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Pickled Red Cabbage

Do you know how GREAT red cabbage is for you?! Packed with vitamin K, vitamin C, anthocyanin, & many more micronutrients, red cabbage nourishes the body, providing a multitude of benefits. I personally love the taste too!

Learn how to make your red cabbage last longer by pickling it & creating your brine!


  • 1 cup apple cider vinegar⁠

  • 1 cup red wine vinegar

  • 2 cups water⁠

  • 3 cloves garlic⁠

  • 1 tsp salt⁠

  • 1 tsp pepper⁠

  • 1 tsp ground ginger⁠

  • 1 tbsp garlic powder⁠

  • 1 tsp red pepper flakes⁠

  • 1 thinly sliced or shredded red cabbage

The Process

  • create your brine by mixing together all of the ingredients (except the red cabbage) in a large bowl

  • once ingredients are thoroughly mixed, shred or thinly slice your cabbage - remember to remove the core beforehand

  • after cabbage is shredded, thoroughly mix into your large bowl with the brine & let soak for 2+ hours

  • after your 2 hours is up, scoop red cabbage & brine into jars & store tightly in the fridge

  • keeps for 2-3 weeks!

Feel free to comment with any pickling tips or ideas. Would love to hear from y'all! ⁠

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