Korean-Style Cabbage Pickle
Yangbaechu pickle is a quick Korean-style vinegar pickle made by pouring a hot brine of vinegar, sugar, salt, and whole peppercorns over bite-sized cabbage and carrot pieces. The hot liquid slightly wilts the vegetables while they retain a firm, crisp crunch. Whole black peppercorns add a subtle spiced note that gives the pickle more dimension than a plain vinegar soak. Ready after just one day of refrigeration, it is commonly served alongside fried cutlets, burgers, or other rich dishes to cut through greasiness. Best consumed within a week for peak crunchiness.
Adjust Servings
Instructions
- 1
Cut cabbage and carrot into bite-size pieces.
- 2
Pack the vegetables tightly into a jar.
- 3
Boil vinegar, water, sugar, salt, and peppercorns.
- 4
Pour the hot brine directly over the vegetables.
- 5
Cool completely, then seal and refrigerate.
- 6
Serve from the next day and consume within one week.
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