Ingredients

1 red cabbage, approx. 3 lb.,
cored, washed, drained, and finely shredded
1/3 C. coarse, non-iodized salt
4 C. malt vinegar
1/4 C. sugar
2 Tbsp. pickling spices
2 bay leaves
8 whole peppercorns

Cooking Instructions

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 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)