Max's Pickled Cabbage

Ingredients:

• 1 small red cabbage
• 400ml water
• 200ml apple cider vinegar
• 1 tbsp honey
• 1 tbsp Maxi’s SPG
• 1 tsp black peppercorns

Instructions:

1. Finely slice the cabbage.
2. In a saucepan add the water, vinegar, honey, black peppercorns and Maxi’s SPG. Bring to a boil on the hob.
3. Pack the cabbage into a clean jar. Pour over the hot brine, leave a bit of space at the top. Then you can seal the jar.
4. Leave to cool and then refrigerate. I leave it for a couple days before using for the best results. Should last a couple months in the fridge.