Quick-Pickled Red Cabbage

Quick-Pickled Red Cabbage

Making fermented sauerkraut is fun, but sometimes you don't have weeks to wait for your finished product. This quick and easy version is a great topping for our Chicken Brat.

  • 1 head of thinly sliced red cabbage
  • 2 Tbsp kosher salt
  • 3 split garlic cloves
  • 1 jalapeno pepper, split
Brine & Seasonings
  • ⅔ cup of water
  • 1 ⅓ cup of vinegar (5% acidity)
  • ¾ cup sugar
  • 1 Tbsp. dry BBQ seasoning
  • ½tsp turmeric
  • 1 tsp mustard seed
  • 1 tsp. celery seed
Vegetable Prep

In a large bowl, layer the sliced cabbage and salt. Allow to set for 20-30 minutes to draw out some of the moisture. Rinse and drain the saltcompletely, set aside.

Brine Prep

Combine water, vinegar, sugar and salt in a sauce pan and heat toboiling. Add seasonings, stir, cover and set aside to steep for 15 minutes


Pack rinsed and drained cabbage firmly into jar(s) along with the chilipepper and garlic. Pour the brine over the ingredients. Poke jar contents with woodenspoon to release any air bubbles, topping off the jars with the brine, allowing ¼ inch headspace. Let cool.


Wipe jar rim(s), and secure the the lid(s)and refrigerate.

Best practice: Tastes great after a night in the fridge, but refrigerate for 2-3 days to allow the cabbage to cure fully and develop flavors. Keeps for three weeks in the refrigerator.