Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and pickled cabbage away the salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over.
Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This article is about the food preparation method. For the food created using this method commonly called “pickles” in the United States and Canada, see pickled cucumber. Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. A distinguishing characteristic is a pH of 4.