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“This a spicy pickled cabbage dish-very good. The original for this recipe came from "Stocking Up" I added more peppers, garlic, vinegar and radishes-I like it hot.”
192hrs 30mins
1 quart

Ingredients Nutrition


  1. Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
  2. Toss with the scallions and soy sauce and water.
  3. Cover and let stand overnight at room temperature.
  4. Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
  5. Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
  6. Pour liquid into jar and add water if needed to cover veg.
  7. Cover loosely with a lid and let sit at room temp for 3-5 days.
  8. You will see that the liquid will bubble and the flavor will be sour.
  9. Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
  10. You can keep this in the fridge for 2 months.
  11. Makes 1 quart.

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