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| What You Need: |
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2 medium-sized red cabbages (about 6 pounds)
6 tablespoons coarse (kosher) salt
1 quart malt vinegar
¼ cup sugar
2 tablespoons mixed pickling spice
1 teaspoon whole black peppercorns
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| How To Cook: |
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1. Wash the cabbages under cold running water; remove the tough outer leaves, and cut each head into quarters. Shred the cabbage by first cutting out the cores and then slicing the quarters crosswise into 1/8-inch-thick strips.
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2. In a large stainless-steel or enameled bowl or pot, arrange the cabbage in 3 layers, sprinkling 2 tablespoons of coarse salt evenly over each layer.
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3. Let the cabbage stand in a cool place for 2 days, turning it about and lifting it up from the bottom of the bowl with a large wooden spoon several times each day.
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4. On the third day, combine the vinegar, sugar, pickling spice and peppercorns in a 2- to 3-quart saucepan, and bring to a boil over high heat, stirring until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and cool to room temperature.
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5. Meanwhile drain the cabbage in a large colander. Squeeze it as dry as possible, a handful at a time, and return it to the bowl or pot. Strain the vinegar mixture over it, turning the cabbage about with a fork to moisten it thoroughly.
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6. Cover, refrigerate, and let the cabbage marinate for at least 3 days before serving. Stir it occasionally. Covered tightly and refrigerated, it will keep for about 2 weeks.
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