Korean•quick
Shredded cabbage pickles (Yangbaechu-pickle: 양배추피클)
This shredded pickle is beautiful, tangy, and crunchy. It goes well with everything, takes just a minute to make, and compliments the whole table. Let's shred some pickles!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
8
- 8 ounces 8 ounces shredded cabbage
- 2 ounces ¼ cup (2 ounces) grated beet
- 1 tablespoon 1 tablespoon grated ginger
- 0.5 cup ½ cup water
- 2 teaspoons 2 teaspoons Kosher salt
- 2 tablespoons 2 tablespoons plus 1 teaspoon apple cider vinegar
- 1 tablespoon 1 tablespoon sugar (optional)
Instructions
- 1
Add the grated beet and ginger to a cheesecloth and wrap it into a pouch. Tie it securely.
- 2
Place the pouch in a bowl.
- 3
Add the water, salt, vinegar, and sugar (if using) to the bowl.
- 4
Mix well.
- 5
Squeeze the beet and ginger pouch with a spoon or by hand to release the pink color into the mixture.