* 650g Red cabbage (''1 large red cabbage'')
* About ½ cup of cooking salt or table salt. It needs to be fine so rock salt won't do.
* 1 litre of Pickling Vinegar
* 1 tablespoon whole Coriander seeds
* 1 tablespoon whole Peppercorns
* 1 tablespoon Chili flakes
* 1 heaped tablespoon Ground ginger powder
* 1 tablespoon Juniper berries

===Method===
* Rinse and dry the outside of the cabbage
* Peel and discard any floppy or damaged leaves
* Cut into quarters, cut out the core and then cut into eight pieces.
* Shred the Cabbage, preferably with a Food processor fitted with a slicing attachment
* Pick through the shredded cabbage, remove and chop any large pieces by hand.
* Split the Shredded Cabbage between a couple of colanders and build up in layers; a layer of cabbage, a layer of Salt, a layer of cabbage, etc.
* Place the colanders over plates and leave in a cool place for 24 hours
* Meanwhile we'll Spice up the Vinegar.
* In a well ventilated kitchen, add the Vinegar and the Spices to a large pan and bring to the Boil. Simmer gently for 10 minutes, then remove from the heat and allow to cool completely
* When cold, pour into a jar and cover until the Cabbage is ready
* After 24 hours, rinse the Cabbage under a cold tap to remove the Salt and then squeeze out as much excess water as you can. A salad-spinner would be good for this.
* Leave to drain in the colanders whilst you strain the Vinegar through a clean muslin cloth or a Tea-towel.
* Pack the Cabbage into clean sterilised jars and cover with the vinegar
* Seal and store in a cool dark place for up to 10 weeks.
* It will be ready to eat after 1 week.

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