Crispy & Tangy Cabbage Pickles
Make Delicious and Refreshing Cabbage Pickles Easily at Home!
Enjoy these pickles with meals when you lack appetite, or when eating greasy or spicy foods. They’ll leave your palate feeling refreshed and clean! The delightful crispiness and sweet-and-sour flavor are perfect for cutting through richness.
Main Ingredients- 1kg fresh cabbage (approx. 950g)
- 2 Cheongyang peppers (for a touch of heat)
Perfect Brine- 1 cup sugar (for sweetness)
- 2 Tbsp coarse sea salt (preferably Korean stone salt/cheonilyeom)
- 1 cup vinegar (for tanginess)
- 2.5 cups water
- 1 cup sugar (for sweetness)
- 2 Tbsp coarse sea salt (preferably Korean stone salt/cheonilyeom)
- 1 cup vinegar (for tanginess)
- 2.5 cups water
Cooking Instructions
Step 1
Start by washing the fresh cabbage thoroughly under running water and removing any tough outer leaves. Then, chop the cabbage into bite-sized, chunky pieces. Avoid cutting them too small, as this will affect the crisp texture.
Step 2
Rinse the chopped cabbage several times in cold water to remove any debris, and then drain them very well. (Tip: My cabbage weighed about 950g after chopping. The exact weight may vary depending on the size of your cabbage.)
Step 3
Place the well-drained cabbage into a large mixing bowl. If you like a bit of heat, finely chop the two Cheongyang peppers (seeds removed if you prefer less spice) and add them to the bowl with the cabbage.
Step 4
Now, let’s make the brine that gives the pickles their delicious flavor! In a saucepan, combine 1 cup of sugar, 2 tablespoons of coarse sea salt, 1 cup of vinegar, and 2.5 cups of water. Bring this mixture to a rolling boil over high heat. (Tip: You can slightly adjust the sugar amount if you prefer a less sweet pickle. Using brown sugar might result in a darker color for your pickles. **It’s crucial to use coarse sea salt (cheonilyeom).** Regular fine salt or table salt can make the pickles excessively salty, so be cautious!)
Step 5
As soon as the brine reaches a rolling boil, immediately turn off the heat. Carefully pour the hot brine directly over the cabbage in the bowl. It might seem like there isn’t enough liquid at first, but as the cabbage wilts, it will release moisture and the ingredients will become submerged.
Step 6
After pouring the brine, gently toss the cabbage to ensure it’s evenly coated and to prevent any raw cabbage smell. You’ll notice the cabbage starting to soften and wilt within about 20 minutes, retaining a pleasant crispness.
Step 7
After about an hour, the cabbage will have softened considerably, and a good amount of brine will have accumulated. Give it another gentle stir or two to ensure even pickling.
Step 8
A few hours later, once the cabbage is fully wilted and well-pickled in the brine, transfer everything – the cabbage and the brine – into a clean, sterilized glass jar or airtight container. (Tip: If you don’t have a suitable glass jar, you can use a clean, disposable container.)
Step 9
Allow the pickles to sit at room temperature for about a day to let the flavors meld. After that, store them in the refrigerator. While they are delicious after just one day, chilling them in the fridge significantly enhances their crispness and refreshing taste, making them truly irresistible. Serve them alongside rich or spicy dishes for a perfect balance!
