Fermented food experiments #1 – Red Cabbage quick pickle

Fermented foods are just beautiful  not only for the taste buds but also for your gut.  Ancients culture have propagated fermented foods for preservation and taste through the centuries. The souring action if microbes that produced fermentation have been critical in our diets throughout  the globe.  Similar foods can be found in every culture,  just called something different.

Indian “Achar” or “Kanji” are great examples and so is the fabulous “Kimchi” from Korea.

My personal story takes me back to the late 1970’s where as a young girl spending lazy winters vacation in Lucknow, India  I would watch my grandfather ferment and pickle various vegetables in earthenware and produce the probiotic liquid called “Kanji” in India. It  was delicious, tart and healthy and the joy of helping my grandfather  while he worked on these beautiful foods is a memory that is permanent ink in my soul.

True to foods that nourish your soul and help you remember your history, in this series I am sharing different fermented foods I am experimenting with.

Click here for a previous recipe of Kashmiri Achar

In this edition: Red Cabbage Pickle

How beautiful is a red cabbage pickle? The color, the crunchiness and the zest pairs with your everyday food  and taking it to another dimension.

Red cabbage beside its amazing color contains a type of group of phytochemicals  with disease-fighting properties known  as polyphenols. Polyphenols may offer antioxidant, anti-inflammatory and anti-cancer benefits. Red cabbage is low in calories, a good source of dietary fiber and a rich source of several vitamins.

Check the nutritional information here


This  zesty recipe is a great companion as a side dish or toppings. I add some to my regular salads for the tanginess and crunch

Red Cabbage quick pickle

  • Servings: many
  • Difficulty: easy
  • Print

a zesty quick pickle



  • 1/2  head organic red cabbage- shredded finely
  • 1 cup water
  • 1/2 cup organic apple cider vinegar
  • 1/2 cup rice wine vinegar
  • 1 tsp coconut sugar
  • 2 cloves garlic, lightly smashed
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 2 whole red  or green chillies sliced
  • 1 teaspoon pink salt or sea salt


  • Mix water, vinegar, and sugar in a bowl to dissolve the sugar. Stir in the smashed cloves, peppercorns, chilies and salt.
  • Add the finely shredded cabbage and mix well
  • Seal in a mason jar and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge for a couple of hours before using.


Sharing this pickle at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons.

15 thoughts on “Fermented food experiments #1 – Red Cabbage quick pickle

  1. I am a big fan of fermented foods and this cabbage must be delicious! I love the spices you’ve used. You reminded I’ve got pink salt but forget to use it. Have to dig it out and start using in everyday cooking.


    1. Thanks Monika. Pink salt has been a staple for me for about a year. Had to get used to the quantity to use as compared to other salts but once you have that, it adds health and amazing flavor. Thanks so much for stopping by 🙂


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