1 red cabbage, approx. 3 lbs (1.5 Kg), cored, washed, drained, and finely shredded
1/3 cup (80 ml) coarse, non-iodized salt
4 cups (1 L) malt vinegar
1/4 cup (60 ml) sugar
2 tablespoon (30 ml) pickling spices
2 bay (laurel) leaves
8 whole peppercorns
Place the cabbage in a large stainless steel or glass bowl. Add the salt, stir well, and let sit in a cool place for 2 days, stirring several times. On the third day drain the cabbage thoroughly, squeezing it dry in an old towel. Combine the remaining ingredients in a large saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Cool and strain. Put the cabbage into 4 one pint (500 ml) jars, and pour the pickling liquid over the cabbage. Cover and refrigerate. Allow to age for 3 days before serving. Will keep up to six weeks in the refrigerator.
Makes 4 pints (2 L).