Total Time
Prep 20 mins
Cook 10 mins

This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc


  1. Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
  2. Drain,.
  3. Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
  4. Seal jars for 10 mins in hot water bath.
  5. Ready to eat after 6 days.