Pickled Cabbage

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Step 1

Thoroughly wash the large tub or bowl, then rinse with boiling water from the kettle.

Step 2

Quarter n core the cabbage, then mandolin it. Top, tail and scrub the beetroot, then grate. Grate the apple. Massage in the salt and leave for an hour until the brine appears.

Step 3

Put into a jar and press down with a glass.

Step 4

leave at room temperature for a week (or more)

Step 5

Fridge it and will keep for 6 months