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To Make Pickled Cabbage

A simple pickled cabbage made with red cabbage, coarse sea salt, and sharp vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cabbage and vinegar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

To Make Pickled Cabbage

Ingredients

Directions

  1. Slice the red cabbage into thin pieces.

  2. Sprinkle a little coarse sea salt over the cabbage.

  3. Cover the cabbage with sharp vinegar.

  4. Let it stand for two to three days.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red cabbage
Forms the main body of the pickle and takes on color and crunch from the vinegar.
Sharp vinegar
Acidity lowers the pH, preserving the cabbage and giving it its tangy flavor.

The step that matters

Covering the cabbage fully with vinegar. Any cabbage left above the liquid can stay unpickled and spoil. Keeping every piece submerged ensures even acidity and a uniform, safe result over the standing time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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