• 1 cabbage (approx 2 lb.)
  • 4 carrots
  • 1 red bell pepper
  • 6 cloves garlic, crushed
  • 1-inch chunk fresh ginger, minced
  • 2 red chili peppers, sliced (remove seeds for less heat)
  • 3 cups water
  • 1½ cup vinegar
  • ¾ cup sugar
  • 5 tbsp. kosher salt, divided
  • 2 25-oz. glass jars (or 3 1-pint jars)


  1. Cut the cabbage into chunks. Peel and slice the carrots. Slice red bell pepper.
  2. Place the vegetables in a bowl and coat with 4 tablespoons of kosher salt. Place a heavy object on top of the vegetables (for example, a heavy pot, or plate and then a brick, book, or other heavy item). Set aside for 1½ hours.
  3. Rinse the vegetables 3-4 times to remove the salt. Drain well. Squeeze if necessary to remove all the extra water. Mix through the ginger, garlic, and chili peppers.
  4. Pack the vegetable mixture tightly into glass jars.
  5. Cook the water, vinegar, and sugar in a pot until the sugar completely dissolves. Add remaining 1 tablespoon of kosher salt. Cool completely.
  6. Pour the pickling liquid into the jars so that the vegetables are completely submerged. Close tightly and refrigerate for 5 days before using.

Yields: 2 25-oz jars or 3 1-pint jars