Shredded cabbage pickles
Yangbaechu-pickle
This beautifully colored pickle is made by mixing shredded cabbage with healthy beets. The result is crunchy with a tangy, savory flavor that goes well with pretty much everything. The bright pink color really catches your eye as a side dish on table, and it somehow makes everything else around it look even more delicious, too!
This pickle is very similar to pickled radish (mu-pickle), the simple and refreshing radish pickle that goes perfect with Korean fried chicken. You can keep it in the fridge for up to a month and it will still be crunchy, tasty, and beautiful.
Let’s get started on making this pretty and delicious pickle!
Ingredients
- 8 ounces shredded cabbage
- ¼ cup (2 ounces) grated beet
- 1 tablespoon grated ginger
- ½ cup water
- 2 teaspoons Kosher salt
- 2 tablespoons plus 1 teaspoon apple cider vinegar
- 1 tablespoon sugar (optional)
Directions
- Add the grated beet and ginger to a cheesecloth and wrap it into a pouch. Tie it securely.
- Place the pouch in a bowl.
- Add the water, salt, vinegar, and sugar (if using) to the bowl. Mix well.
- Squeeze the beet and ginger pouch with a spoon or by hand to release the pink color into the mixture.
- Add the shredded cabbage to the brine and mix well.
- Transfer the cabbage and brine to an airtight container or a glass jar.
- Refrigerate for up to 1 month.