Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Your folders
veggiedesserts.com
5.0
(6)
5 minutes
Your folders
itsavegworldafterall.com
4.9
(11)
Your folders
liveeatlearn.com
4.5
(94)
Your folders
thefoodblog.net
4.9
(57)
Your folders
liveeatlearn.com
Your folders
evergreenkitchen.ca
5.0
(3)
2 minutes
Your folders
easychineserecipes.com
Your folders
taketwotapas.com
4.6
(53)
5 minutes
Your folders
bbcgoodfood.com
5 minutes
Your folders
japan.recipetineats.com
4.0
(1)
Your folders
cookathomemom.com
5.0
(1)
5 minutes
Your folders
justonecookbook.com
4.9
(15)
Your folders
giverecipe.com
5.0
(1)
5 minutes
Your folders
pickledplum.com
Your folders
cooktoria.com
4.7
(111)
5 minutes
Your folders
justonecookbook.com
4.8
(52)
Your folders
petersfoodadventures.com
5.0
(6)
Your folders
tiffycooks.com
5.0
(3)
20 minutes
Your folders
alphafoodie.com
5.0
(13)
5 minutes