Zesty Ruby Pickle: Red Cabbage with Ginger & Chilli

I’m getting ready for a laid-back summer garden party, and this is the first of three vibrant salads I’ll be serving alongside barbecued skewers, grilled seafood, and plenty of sunshine. Each dish is designed to be fresh, light, and full of flavor, and this Zesty Ruby Pickle is my bold opener.

This punchy, colorful salad brings brightness and heat with every bite. The crunch of red cabbage, the kick of green chilli, the zing of vinegar, and the warmth of fresh ginger create the perfect contrast to smoky grilled meats, shrimp, or even a soft taco. It’s quick to prepare, keeps beautifully in the fridge, and only gets better with time.

Whether spooned onto a plate or tucked into a wrap, this one’s always a crowd-pleaser. Stay tuned – two more summer salads are coming soon!

📝 Ingredients:

1 small or ½ large red (or purple) cabbage, finely sliced (knife or mandoline)
1 red onion, thinly sliced
1-2 green chilli, finely chopped (adjust heat to taste)
5 cm fresh ginger, peeled and julienned (or grated)
1 bunch fresh coriander (cilantro), chopped
2 cloves of garlic
2 cups red wine vinegar (or your preferred vinegar). For less tang, you could do 1½ cups vinegar + 1 cup water (but reduce shelf life slightly).
½ cup water
½ cup honey (or substitute with sugar)
2 tablespoons salt
Optional: 1 tsp mustard seeds or coriander seeds. Add more chilli for flavor variations.

👩‍🍳 Instructions:

Prep the vegetables: Finely slice the cabbage and onion. I like long, thin strands for extra crunch and texture. Chop the chilli, ginger, garlic, and coriander. Mix all the ingredients in a large bowl
Make the brine: In a saucepan, combine the vinegar, water, honey (or sugar), and salt. Heat gently until the salt and sweetener dissolve. If using mustard or coriander seeds, add them here to infuse the liquid.
Pack the jar: Place the cabbage mix into a clean glass jar or container with an airtight lid. Press down to pack it tightly.
Pour the brine: Carefully pour the warm brine over the vegetables until fully submerged. Let cool slightly, then seal with a lid.
Pickling time: Leave at room temperature for 1–2 hours, then refrigerate.

When It’s Ready:

The pickle starts tasting good within a few hours, but for the best flavor, give it at least 24–48 hours in the fridge.

Storage:

Keep sealed in the fridge.
Lasts for up to 4–6 weeks. Always use clean utensils when serving to avoid contamination.

Why Pickled Foods Are Good for You:

Gut health: Naturally fermented pickles (with live cultures) support your microbiome.
Appetite support: The tangy vinegar stimulates digestion.
Preservation: Pickling extends shelf life without synthetic additives.
Flavor boost: They add depth, brightness, and balance to rich or fatty dishes.

Serve With:

Barbecued meats
Grilled shrimp or fish
Tacos and wraps
Grain bowls or salads

Tried it?
I’d love to hear what you think! If you enjoyed this pickle or have your own twist on it, please leave a comment and share your ideas -I’m always up for trying something new!