1 Dissolve the salt in the warm water in a large bowl. Thickly shred the cabbage about 11/2cm thick. Add to the salted water, stirring to combine. Cover and set aside for 2 hours, turning cabbage occasionally, or until wilted.

2 Drain the cabbage in a colander. Rinse under cold water at least 3 times. Drain well. Transfer to a large clean bowl.

3 Combine the garlic, ginger, half the red chilli, half the green chilli, vinegar and sugar in a saucepan. Bring to boil, boil gently for 8 minutes until reduced by around a quarter. Set aside to cool. Strain through a fine sieve over the cabbage. Stir in the remaining red and green chilli. Transfer the cabbage and pickling liquid to sterilized jars, leaving a 2cm gap at the top. Seal and set aside 3 days then refrigerate.

4 Store in the fridge for up to 3 months.

SERVING SUGGESTION

Spread both sides warm long rolls with whole egg mayonnaise. Top with barbecued kransky, pickled cabbage and extra chilli to serve.