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1
Cut the stalk ends off the cabbages and pull off the outer leaves and discard.
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2
Slice the cabbages in half then in half again.
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3
Cut out any tough stalk you can see, then shred the cabbage to about 1 cm width or however you prefer it chunky or not.
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4
Place in a bowl and cover in salt then wrap in cling film and leave for 24 hours.
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5
After the cabbage has sat for 24 hours find suitable Jars for placing the pickled cabbage in.
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6
Wash the jars and sterilise, i sterilse by putting them in my halogen oven at 130C for 13 minutes.
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7
While the jars are sterilising start making the spiced vinegar.
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8
Place the vinegar, honey, mustard seeds, peppercorns and coriander seeds in a pan and gently heat.
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9
Once the honey is melted and mixed into the vinegar its ready.
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10
Pour the vinegar mixture into a cold jug to stop it cooking off the liquid
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11
Take a hot jar out of the oven with gloves and carefully pack it full of cabbage.
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12
Really push the cabbage down in the jar to get the maximum amount inside.
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13
Do this for all the jars.
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14
Pour over the vinegar until the cabbage is covered then place on the warm lid from the oven this will help it get a perfect seal.
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15
Leave for a week and the jar liquid will turn a lovely purple/red and its ready for eating.
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16
Tastes really good on stews.
