
Servings |
large sterilised mason jar
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Ingredients
- 1/2 small red cabbage shredded finely using a mandolin
- malden salt
- 3 tbsp caster sugar
- 1/2 tsp black pepper corns
- 1/2 tsp red peppercorns
- 4 bay leaves
- 150 ml white wine vinegar
Ingredients
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Instructions
- Put the cabbage in a bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
- Put the shredded cabbage in a large bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
- Put the rest of the ingredients in the mason jar, give it a shake (with the lid on!)
- Add the cabbage to the mason jar and top it up with 350ml water, give it another shake with the lid on.
- Press the cabbage down so that it is below the water level and leave it out in the light for 3 days, then store it in the fridge or somewhere cool and dark.
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