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Method :
Choose a
fresh, bright red cabbage. Take off the outside leaves. Cut the cabbage
into four. Take out the hard part in the centre. Then chop the cabbage
into small pieces. Put a quarter of the cabbage into a bowl. Put some
salt on it. Then put in more cabbage, then more salt and so on. Leave
for 24 hours. Turn the cabbage two or three times during the 24 hours.
Put the vinegar, pickling spice and peppercorns into the saucepan. Bring
it to the boil and boil for 5 minutes. Then take the sauce off the heat.
Let it get cold. Wash the cabbage in cold water and dry it well. Put the
cabbage with the spiced vinegar. Put lids on the jars. Leave the pickled
cabbage for at least 3 days before you use it. It will keep for about 2
months. If you leave it longer, the cabbage will not be crisp.
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