Per 100g
Calories 33, Fat 0.2g, Saturates 0g, Carbohydrate 5.7g, Sugars 3.7g, Fibre 1g, Protein 0.7g, Salt 2.4g
Combine the pickling spices in a pan with the vinegar and bring to the boil. Strain the spices and set vinegar aside
to cool completely.
Place the shredded cabbage in a bowl and cover with salt and sugar. Cover and leave to sit for 1 hour.
Place the cabbage in a colander and rinse off the salt and sugar, before packing it into jars and pressing down well. Fill each jar with enough cold vinegar to cover the cabbage, place a piece of wax paper or parchment at the top of each jar and seal. Store in a cool, dark place for 2-4 weeks before using.
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Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...
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