Crisp and Refreshing Cabbage Beet Pickle
Summer Delight! Make Delicious Cabbage Beet Pickles That Boost Your Appetite
During the summer, I often crave refreshing pickles to enjoy with one-bowl meals like rice bowls, as I prefer them over kimchi when it’s hot. These pickles, made with crunchy cabbage, sweet beets, and spicy peppers, offer a delightful zesty flavor that’s even better than summer kimchi. They’re perfect as a side dish for rice, or a wonderful addition to sandwiches and burgers!
Main Ingredients- Cabbage 600g
- Beets 1kg
- Onion 300g
- Cheongyang peppers 10ea
- Korean cucumber peppers 5ea
Pickling Brine- Water 1 liter (1000ml)
- Coarse salt 6 Tbsp
- Vinegar 500ml
- Sugar 2 cups (approx. 300-350g)
- Bay leaves 5ea
- Chili pickle brine 2 cups (approx. 400ml)
- Water 1 liter (1000ml)
- Coarse salt 6 Tbsp
- Vinegar 500ml
- Sugar 2 cups (approx. 300-350g)
- Bay leaves 5ea
- Chili pickle brine 2 cups (approx. 400ml)
Cooking Instructions
Step 1
Beets add beautiful color and a subtle sweetness to the pickles. While one beet is usually enough, I used more than the cabbage because I had plenty from my garden. The vibrant red from the beets will make your pickles visually stunning.
Step 2
Wash the cabbage thoroughly and chop it into bite-sized pieces, about 2-3 cm. Cutting them too small can result in a mushy texture, so aim for a substantial size.
Step 3
Cut the beets into bite-sized pieces, similar in size to the cabbage. Beet pickles offer a delightful crunchy texture and a characteristic sweet flavor. Preparing a generous amount will ensure you have plenty to enjoy!
Step 4
Slice the onion thickly or chop it into 2-3 cm pieces. The sweetness of the onion will enhance the overall flavor of the pickles.
Step 5
Remove the stems from the Cheongyang and Korean cucumber peppers and cut them into large pieces. Adding plenty of Cheongyang peppers gives the pickles a spicy and refreshing kick, and they’re fun to pick out and eat one by one. The Korean cucumber peppers add a mild spiciness and a pleasant crunch.
Step 6
Combine the prepared cabbage, beets, onions, and peppers in a large bowl. Gently toss them together to ensure they are well mixed.
Step 7
Now, let’s make the pickling brine that will define the flavor. I had some leftover brine from pickling Cheongyang peppers, which added a deeper, spicier taste to my pickles. (If you don’t have this, regular soy sauce can be used as a substitute.) In a pot, combine 1 liter of water, 6 Tbsp of coarse salt, 500ml of vinegar, 2 cups of sugar, and 5 bay leaves. Mix well. (The amount of sugar can be adjusted to your preference.)
Step 8
Pour the brine mixture into a pot and bring it to a boil over medium heat. Once boiling, let it simmer for about 2-3 minutes to completely dissolve the sugar and salt. Turn off the heat and let the brine cool slightly for a few minutes before pouring it over the prepared vegetables in the container. It’s important not to pour boiling brine over the vegetables, as it can cook them. Once the brine has cooled completely, cover the container and refrigerate. The pickles will be ready to eat and delicious after about a day!
