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pickled red cabbage in a glass container
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5 from 5 votes

Quick Pickled Red Cabbage with Ground Thai Chili Flakes Recipe

An addictive accompaniment to meat, sandwiches, hot dogs, burgers, salads, and more.
Prep Time25 mins
Course: Side Dish
Cuisine: American
Diet: Vegan
Keyword: pickled cabbage, pickled red cabbage, quick pickled cabbage
Servings: 1 ½ head red pickled cabbage
Calories: 46kcal
Author: Nart


  • ½ head small to medium red cabbage
  • ½ cup water
  • ½ tablespoon sugar
  • ½ cup red wine vinegar or any other kind you prefer
  • 4 cloves garlic smashed
  • ½ teaspoon salt
  • 1 tablespoon Thai chili flakes


  • Wash the cabbage and remove the core. Slice with a mandolin and set aside.
  • In a bowl, dissolve sugar and salt in the water. Add red wine vinegar, smashed garlic, and ground Thai chili pepper and mix well.
  • Pour the brine over the cabbage, cover the bowl with plastic wrap and let sit for about 6 hours before transferring into a glass container and storing in the fridge.


You can eat the pickled cabbage right away after 6 hours but it will be better if you start eating it the next day. The pickle will keep refrigerated for about a month.


Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 1178mg | Potassium: 47mg | Sugar: 6g | Iron: 1mg