This beautifully colored pickle is made by mixing shredded cabbage with healthy beets. The result is crunchy with a tangy, savory flavor that goes well with pretty much everything. The bright pink color really catches your eye as a side dish on table, and it somehow makes everything else around it look even more delicious, too!

This pickle is very similar to pickled radish (mu-pickle), the simple and refreshing radish pickle that goes perfect with Korean fried chicken. You can keep it in the fridge for up to a month and it will still be crunchy, tasty, and beautiful.

Let’s get started on making this pretty and delicious pickle!

Ingredients

  • 8 ounces shredded cabbage
  • ¼ cup (2 ounces) grated beet
  • 1 tablespoon grated ginger
  • ½ cup water
  • 2 teaspoons Kosher salt
  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 1 tablespoon sugar (optional)

Directions

  1. Add the grated beet and ginger to a cheesecloth and wrap it into a pouch. Tie it securely.
  2. Place the pouch in a bowl.
  3. Add the water, salt, vinegar, and sugar (if using) to the bowl. Mix well.
  4. Squeeze the beet and ginger pouch with a spoon or by hand to release the pink color into the mixture.
  1. Add the shredded cabbage to the brine and mix well.
  1. Transfer the cabbage and brine to an airtight container or a glass jar.
  1. Refrigerate for up to 1 month.

Posted on Saturday, May 18th, 2024.
Recipe type: , , , ,
Tagged as , , , ,

Buy this recipe's ingredients online

I really like Weee! they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! Check them out!

Ingredients are also on Amazon:

Diamond Crystal Kosher Salt �...

Diamond Crystal Kosher Salt �...

6 Comments:

  1. Heladito joined 8/25 1 comment
    Posted August 25th, 2025 at 7:19 pm | Reply to this comment or create a profile.

    How long should I store it before it’s ready to eat?
    Does it have the same flavor if I eat it right away?

    1. Maangchi New York City joined 8/08 & has 591 comments
      Posted August 27th, 2025 at 10:16 am | Reply to this comment or create a profile.

      You can enjoy it right after making it, but if you leave it in the refrigerator for about an hour, the pickle seasoning will soak in better and it will taste nice and refreshing.

  2. SarahCooking Scotland joined 4/25 & has 1 comment
    Posted April 21st, 2025 at 4:59 am | Reply to this comment or create a profile.

    Hi, does the beetroot need to be raw for this recipe or could pre cooked beet be used?

    1. Maangchi New York City joined 8/08 & has 591 comments
      Posted April 29th, 2025 at 10:21 am | Reply to this comment or create a profile.

      It’s raw beetroot.

  3. ciccia1 comment
    Posted August 18th, 2024 at 7:50 am | Reply to this comment or create a profile.

    Hi I have a question, I tested the recipe and it tastes great but the liquid is not enough to cover all the cabbage in its jar, is it ok? I upload the photo here:

    1. Maangchi New York City joined 8/08 & has 591 comments
      Posted August 25th, 2024 at 8:08 am | Reply to this comment or create a profile.

      I’m sure your pickle has enough water by now, as the water from the cabbage has been drawn out into the pickling brine.

Leave a Reply

You must create a profile and be logged in to post a comment.