15MINS + 3 DAYS STANDING
- ½ cup (125g) fine pink salt
- 1 litre warm water
- ½ (500g) red cabbage
- ¼ (500g) green cabbage
- 6 garlic cloves, peeled
- 5cm piece fresh ginger, thinly sliced
- 2 long red chilli, thinly sliced
- 2 long green chilli, thinly sliced
- 2 cups apple cider vinegar
- 2 cups white sugar
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.
Spread both sides warm long rolls with whole egg mayonnaise. Top with barbecued kransky, pickled cabbage and extra chilli to serve.