Kim Dae-seok's Cabbage Pickle

Name: Kim Dae-seok's Cabbage Pickle
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cabbage 650g; green chili peppers 2 pieces; water 800ml; brown sugar 120g; vinegar 1 cup; sea salt 2 tablespoons; pickling spice 1 tablespoon; bay leaf 2 leaves

A simple, tangy-sweet cabbage pickle with a crisp texture and a spicy kick from green chili peppers, perfect for cutting through greasiness.

20 min Difficulty Very easy side dish

Main ingredients

cabbagegreen chili pepperspickling spicebay leaf

Ingredients needed 4 servings

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cabbage 650g

green chili peppers 2 pieces

water 800ml

brown sugar 120g

vinegar 1 cup

sea salt 2 tablespoons

pickling spice 1 tablespoon

bay leaf 2 leaves

Recipe

Cut off the core of the cabbage completely, then slice into bite-sized pieces about 4–5cm apart.
Soak the sliced cabbage in cold water for 5 minutes to loosen surface impurities, then rinse briefly under running water and drain thoroughly using a colander.
Slice 2 green chili peppers into 1cm-thick pieces and set aside in a mixing bowl.
In a pot, combine 800ml water, 120g brown sugar, 1 cup vinegar, 2 tablespoons sea salt (with no brine), 1 tablespoon pickling spice, and 2 bay leaves. Turn on the stove.
Once the brine begins to boil vigorously, reduce the heat to medium and simmer for an additional 5 minutes.
Pack the drained cabbage and sliced green chili peppers alternately into sterilized glass jars, pressing down firmly with each layer.
Turn off the heat after 5 minutes of boiling, let the brine sit undisturbed for about 2 minutes to cool slightly, then strain out the bay leaves and pickling spice solids using a fine sieve.
Slowly pour the cooled brine into the jars until it reaches about two-thirds of the way up the container.
Immediately seal the jar tightly to trap moisture released by the cabbage. Let it rest at room temperature or on a balcony for one day to ferment, then transfer to the refrigerator for storage.

Cut cabbage into bite-sized pieces, soak in cold water for 5 minutes, then drain thoroughly.
Mix water, brown sugar, vinegar, sea salt, pickling spice, and bay leaves; bring to a boil and simmer for 5 minutes to make the brine.
Fill jars with prepared cabbage and green chili peppers, pour in the cooled brine, and let ferment at room temperature for one day.

Cooking tips

Pouring the brine only after letting it cool slightly for 2 minutes preserves the cabbage’s natural structure and ensures lasting crispness.
Use sea salt without any brine residue to avoid bitter or unpleasant aftertastes, ensuring a clean finish.
After one day, the cabbage will release its own juices and fill the jar—this is why you should only pour brine up to two-thirds full initially.

Recommended for

Those seeking a refreshing homemade side dish to pair with greasy meats or pasta.
People who want to enjoy healthy cabbage daily without getting tired of it, savoring its fresh, crisp texture.

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Kim Dae-seok's Cabbage Pickle

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Ingredients needed 🛒4 servings