|1||Chilli, choose a hot one|
|2 ½ cups||White wine vinegar (Main)|
|2||Grapefruit, juiced (Main)|
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- Finely shred cabbage, onion and carrots. Finely chop chilli and mix all together.
- Pack into 2 large, 600ml jars or 4 x 300ml jars and cover with vinegar mixed with the grapefruit juice. Seal jars and store in the fridge for 2-4 weeks.