Pickled red cabbage
A crisp and tangy pickled cabbage and fennel slaw infused with lime, chilli and spices, perfect for adding freshness and crunch to salads, tacos or sandwiches.
Updated : 02 February, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Red cabbage
200 grams
Fennel
1 tablespoon
Sea salt
300 milliliters
Apple cider vinegar
70 grams
Sugar
0.5 teaspoon
Chilli flakes
1
Lime
1 teaspoon
Tabasco
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Remove and discard the tough outer leaves from the cabbage. Cut it into quarters and remove the hard core. Using a sharp knife or mandolin, finely shred the cabbage and place it in a large bowl. Trim the fennel, halve it lengthways, then finely slice it crossways and add it to the cabbage. Sprinkle over the salt and mix thoroughly using your hands. Cover with a plate, weigh it down, and leave for a couple of hours so the salt can draw out excess moisture. It can be left for up to 24 hours without issue.
Step 2
While the cabbage rests, add the vinegar, 300ml (½ pint) water, sugar and chilli flakes to a saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and leave to infuse. Once cool, strain out the seeds if you prefer, or leave them in. Stir in the lime juice, lime zest and Tabasco, if using.
Step 3
Tip the cabbage mixture into a colander, tossing it lightly, and leave to drain for 10-15 minutes to remove the excess salty liquid.
Step 4
Pack the cabbage tightly into sterilised jars and pour over the spiced vinegar, ensuring the vegetables are completely submerged. Store in the fridge and use within 6-8 weeks for the best crunch.
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