DIRECTIONS:
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Wash the cabbages under cold running water, remove the tough outer
leaves, and cut each head into quarters.
-
Shred the cabbage by first cutting out the cores and then slicing the quarters
crosswise into 1/8 inch thick strips.
-
In a large stainless-steel or enameled bowl or pot, arrange the cabbage
in 3 layers, sprinkling 2 tablespoons of coarse salt evenly over each layer.
-
Let the cabbage stand in a cool place for 2 days, turning it about and
lifting it up from the bottom of the bowl with a large wooden spoon several
times each day.
-
On the third day, combine the vinegar, sugar, pickling spice and peppercorns
in a 2 to 3 quart saucepan, and bring to a boil over high heat, stirring
until the sugar dissolves.
-
Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat
and cool to room temperature.
-
Meanwhile drain the cabbage in a large colander.
-
Squeeze it as dry as possible, a handful at a time, and return it to the
bowl or pot.
-
Strain the vinegar mixture over it, turning the cabbage about with a fork
to moisten it thoroughly.
-
Cover, refrigerate, and let the cabbage marinate for at least 3 days before
serving.
-
Stir it occasionally. Covered tightly and refrigerated, it will keep for
about 2 weeks.
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