- 1 large red or white cabbage
- Vinegar – cider or white wine vinegar is best
- About 50g salt
- Herbs and Spices – bay leaf and a few peppercorns work well
- Remove the outer leaves of the cabbage and wash well.
- Cut into quarters and discard the tough inner core.
- Shred finely, and layer with the salt then leave to stand overnight.
- Drain and rinse thoroughly, then pack into jars along with the herbs and spices.
- Cover with vinegar and seal with vinegar proof lids.