1 red cabbage cored and thinly shredded
1 litre pickling vinegar (see note on pickling vinegar on previous post)
Place shredded cabbage in bowl and sprinkle generously with salt. Leave for 24 hours. Next day rinse and drain cabbage.
Pack cabbage into large sterilised jars (minimum ½ litre capacity) and fill jar to top, ensuring all cabbage covered, with vinegar. Seal jars and leave for six weeks before eating. Store in cool place and will keep for 6 to 9 months.
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