1 cup (medium) of Pickled Cabbage (140 g) has 38 calories. That works out to 27 calories per 100 g. It contains 7.6 g of carbs, 1.8 g of protein, 0.3 g of fat and 4.1 g of fiber. Its 925.4 mg of Sodium covers 40% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.

What is Pickled Cabbage?

Pickled cabbage is made by preserving chopped or roughly cut cabbage in brine; in Turkey, it is a familiar homemade pickle, often prepared with garlic and left to develop a tangy flavour. Some versions include vinegar, while traditionally fermented ones get their acidity from fermentation, so taste and texture vary by recipe.

Crisp, salty and pleasantly sharp, it is served alongside beans, rice dishes and grilled meats, or as part of a pickle or meze spread. It adds crunch without much energy and provides fibre. For a milder, less salty side, briefly rinse it before serving; it also pairs well with simple dishes that benefit from a bright, tangy contrast.

Pickled Cabbage Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

5.4g

· 2% DV

Protein

1.3g

· 3% DV

Fat

0.2g

· 0% DV

Fiber

2.9g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 76% · Protein 18% · Fat 6%

Pickled Cabbage Vitamins & Minerals

Vitamins

Vitamin C

14mg · 16% DV

Vitamin K

13µg · 11% DV

0.13mg · 8% DV

Folate

24µg · 6% DV

Minerals

Sodium

661mg · 29% DV

Iron

2mg · 11% DV

Potassium ⭐

170mg · 5% DV

Calcium

30mg · 3% DV

How Nutritious Is Pickled Cabbage?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

54/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Pickled Cabbage Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Pickled Cabbage

To burn the 27 calories in 100 g:

🚶

7min

Walking (5 km/h)

🏃

3min

Running (8 km/h)

🚴

4min

Cycling

🏊

3min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Pickled Cabbage Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Pickled Cabbage Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Pickled Cabbage Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Pickled Cabbage Fat Profile

SATURATED

0.03g

MONOUNSATURATED

0.01g

POLYUNSATURATED

0.04g

⚖️

Omega 6:3 ratio 0.3:1

Below the ideal 4:1 — a good omega balance.

Compare Pickled Cabbage

🥬vs🍅

Pickled Cabbage vs Tomato9 kcal more per 100 g

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Pickled Cabbage vs Mixed Green Salad9 kcal more per 100 g

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Pickled Cabbage vs Red Pepper4 kcal fewer per 100 g

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Pickled Cabbage vs Boiled Beetroot17 kcal fewer per 100 g

→

Foods Similar to Pickled Cabbage

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Pickled Cabbage

What is pickled cabbage?

Pickled cabbage is cabbage preserved in a salty brine, sometimes with vinegar and seasonings. It may sour through fermentation or get its tang mainly from vinegar, so the preparation method affects both its flavor and whether it contains live cultures.

Is pickled cabbage the same as sauerkraut?

Not always. Sauerkraut is fermented cabbage made with salt, while pickled cabbage can also be prepared with vinegar. Turkish lahana turşusu may use either approach, so check how it was made rather than assuming every jar is sauerkraut.

How do you make pickled cabbage at home?

To make pickled cabbage, shred fresh cabbage, pack it into a clean jar, and cover it with brine; some recipes add vinegar, garlic, or spices. Keep the cabbage submerged, then refrigerate it once it has reached the tanginess you want.

Why does pickled cabbage turn soft?

Pickled cabbage can turn soft if it ferments in excessive warmth, has too little salt, or sits above the brine. Start with firm cabbage, keep it submerged, and move it to a cool place to slow fermentation when the flavor is right.

How long does pickled cabbage take to ferment?

Pickled cabbage ferments faster in a warm room and more slowly in cooler conditions. Taste it as it develops; when its tang and texture suit you, refrigerate the jar to slow further fermentation rather than relying on a fixed timeline.

Does pickled cabbage need to be refrigerated?

Yes, refrigerate pickled cabbage after opening, especially if it is a live-fermented product. Use a clean utensil and keep the cabbage covered with brine; refrigeration slows fermentation and helps preserve its texture and flavor.

Should you rinse pickled cabbage before eating it?

No, pickled cabbage does not usually need rinsing. Rinsing removes some of its brine and tang; if it tastes too salty, briefly rinse or soak a portion, then drain it before serving.

Does cooking pickled cabbage kill its probiotics?

Yes, heating pickled cabbage reduces or kills its live fermentation bacteria. For live cultures, add it cold or stir it into a cooked dish after taking the dish off the heat; pasteurized pickled cabbage may not contain live cultures.

How can you tell if pickled cabbage has gone bad?

Discard pickled cabbage if it has a foul smell, a slimy texture, or fuzzy surface mold. Cloudy brine alone can occur during fermentation, but visible mold or other clear signs of spoilage are reasons not to taste it.

What goes well with pickled cabbage?

Pickled cabbage pairs well with sausages, roasted meats, potatoes, and sandwiches. Its sharp, salty flavor balances rich foods, and you can add it to salads or grain bowls for crunch without cooking it.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026