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!


  • 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)


  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.

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