Ingredients

• 1 small (about 2 lb) red cabbage, coarse leaves removed, quartered and finely shredded
•   salt, for sprinkling
• 570 ml (1 pt) vinegar
• 10 g (¼ oz) allspice berries
• 10 g (¼ oz) black peppercorns

Method

1. Remove any coarse leaves from the cabbage, then cut it into quarters and shred quite finely. This can be done in a processor.
2. Place a layer of shredded cabbage in a dish and sprinkle liberally with salt, add another layer of cabbage, another of salt, until all the cabbage is used. Finish with a layer of salt, and leave for 24 hours.
3. Meanwhile, put the vinegar into a saucepan with the allspice berries and peppercorns and bring to the boil. Allow to boil briskly for 1 minute. Remove from the heat and leave the vinegar to cool, then strain and leave until cold.
4. Drain the liquid from the cabbage, and leave it to drain further in a colander.
5. Pack the cabbage into jars, then pour over the spiced vinegar to clear the top of the cabbage by 1.5 cm (½ in). Cover the jars and label.

Notes