Ingredients
- 500g red cabbage, finely shredded
- 1tbsp coarse sea salt
- 500ml cider vinegar
- 200ml red wine
- 300-400g granulated sugar
- 2tsp black peppercorn
- 6 bay leaves
- 2tbsp yellow mustard seed
Method
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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.
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Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), 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.
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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.