This pickled cabbage is a real favourite in our house. It's very easy to make and you can tweak the flavours as you go. Don't be put off by the look of it at first, the brown coloured pickling juice turns to a vibrant purple after a couple of days, and looks stunning when you serve it. It's also fairly raw, and stays crunchy but palatable. You don't need to add the sugar if you don't want to, we just like a little bit of sweetness from the organic Billingtons sugar we buy.

I make my own pickling spice, I'll share that recipe the next time I make it.

Makes two small 150g jars.

You'll need:

100ml vinegar (any, I used apple cider).

75ml balsamic vinegar

2 dessert spoons of sugar

1 tsp salt

1/2 red cabbage

1 heaped tsp pickling spice

How to:

Slice the cabbage to your liking and chop into smallish lengths.

Rub the cabbage with salt, place in a colander and leave for a couple of hours.

While that's happening, make the liquid by popping everything else in a pan, heat gently until the sugar has melted. Leave to cool.

Rinse the cabbage with water, squash into your jars, and cover with the liquid.

You can start eating it a couple of days after, or leave for upto three months for more flavour depth.

Enjoy!