Method
- Place the shredded cabbage in a colander over the sink and sprinkle with salt.
- Leave for 2-3 hours, then drain and wash away the salt.
- Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half.
- Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves.
- Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over.
- Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
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