Common varieties of pickled cabbage include sauerkraut, kimchi, and mayo-free coleslaw.
Common labels and certifications include gluten-free, low sodium, vegan, Non-GMO Project Verified, and kosher. Some items also note the absence of major allergens.
Packaging commonly includes single jars (glass), flexible pouches, and multi-unit case packs.
Pickled cabbage is often used as a topping for hot dogs, sausages, and burgers; served with pierogies; or added to salads, rice dishes, soups, or served as a side.
Many pickled cabbage products are sold ready to eat. Several listings note natural or lacto-fermentation and describe the products as fermented or naturally probiotic. Ingredient lists commonly show cabbage with water, vinegar, and salt.
Some products are packed fresh to allow ongoing fermentation, and reviews warn that jars can build pressure during fermentation. It's often recommended to open jars carefully (for example, over a sink) to release built-up pressure.
Common ingredients include cabbage (often Napa cabbage), water, vinegar, and salt. Some products also list sodium bisulfite and additional vegetables or seasonings such as chili peppers, carrots, green onion, ginger, and garlic.
