Pickling Cabbage

Pickling Cabbage (thank you Clodagh)

1. Get ready 500 g freshly picked red cabbage. Quarter cabbage,  cut out the centre white areas. Shred very finely. 
2. Put into a colander and sprinkle with course sea salt. Cover with an upside down plate. Leave for 2-3 hours, drain and wash off the salt.   Pat dry with a tea towel.
3. Put 500 ml cider vinegar (organic if you can find it), 2 teaspoons black peppercorns, 6 bay leaves, 400 granulated sugar, 200 ml red wine into a wide sauce pan (I borrowed my neighbours stainless steel container) and simmer until the liquid is reduced to half. Infuse for 10 minutes.
4. Strain into a jug or bowl. 
5. Put cabbage and 2 tablespoons yellow mustard seed into a big bowl. pour over stained liquid.
6. Put into sterilised jars, seal and keep in fridge.  (I used a whole cabbage)