You will need
2 cups (500 ml) brown grape vinegar
2 cups (500 ml) water
15 black peppercorns
12 allspice berries
2 t (10 ml) mustard seeds
1 red chilli, finely sliced
⅓ cup (80 ml) sugar
2 T (30 ml) Ina Paarman’s Seasoned Sea Salt
5 cm piece of fresh ginger
4 small shallots or 2 small onions
1 medium red cabbage
Sterilize the glass jars and lids by leaving them in a hot oven (180°C) for 15 minutes.
Put vinegar, water, peppercorns, allspice, mustard seeds, chilli, sugar and Seasoned Sea Salt into a stainless-steel saucepan and bring to the boil.
Peel and finely slice the ginger (you should almost be able to see through it) and the shallots, then add them to the pot and boil for 2 minutes.
Shred the red cabbage, the width of a pencil and add it in with the pickling liquid. Toss everything together. Bring to the boil for 5 minutes.
Ladle the hot cabbage into the sterilised jars, seal and allow to cool. The pickles will keep for several weeks in the fridge or on the pantry shelf.