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Asian Pickled Cabbage


  • 1 large head napa cabbage
  • 1 large carrot
  • 2 - 4 red chili peppers
  • 1 cup rice wine vinegar
  • 1/2 cup granulated sugar
  • 1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
  • 1 tablespoon kosher salt


Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks length-wise, then rotate and chop into 2-inch pieces.

Peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chili peppers.

In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.

Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.

Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving.

Adapted from The Kitchn

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