Maangchi — Shredded Cabbage Pickles
Official source video directly matches the dish; preserve creator and original player, no downloaded media.
Official cooking video · Maangchi · YOUTUBEPink Beet-Tinted Korean Cabbage Refrigerator Pickle (4 Small Portions)
A modern Korean-style quick refrigerator pickle made from shredded cabbage and a beet-ginger vinegar brine. It is neither fermented kimchi nor shelf-stable canned food.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash the cabbage and raw beet under running water. Shred 225 g cabbage finely and grate 55 g beet and 1 tbsp fresh ginger.
- 02
Tie grated beet and ginger in clean cheesecloth and place the pouch in a bowl. Without cloth, add the grated ingredients directly, noting the texture will differ.
- 03
Add 120 mL water, 2 tsp kosher salt and 2 tbsp plus 1 tsp apple cider vinegar; mix in 1 tbsp sugar if using. Press the beet pouch to color the brine pink.
- 04
Remove the cloth pouch, add shredded cabbage and toss evenly. Transfer cabbage and liquid to a clean airtight container.
- 05
Refrigerate immediately. It can be eaten right away, though an hour in the refrigerator improves blending of flavors. Serve portions with clean utensils.
Helpful source links
Before you cook
This is not a heat-processed, shelf-stable pickle. Use washed vegetables and clean utensils, immediately refrigerate at 4°C (40°F) or colder, and do not leave at room temperature. Long-term preservation has not been safety-tested here; make a small batch and eat promptly rather than relying on a one-month shelf life. Discard if mold, abnormal odor or spoilage develops.
Image & source credits
These illustrations stand in for food photos.