Serves 8 – Recipe courtesy Alton Brown

1/2 head Napa cabbage, shredded, salted, and rinsed
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
3/4 cup apple cider vinegar
1 tablespoon mustard seed
1 teaspoon celery seed
1 cup sugar

Toss the cabbage and peppers.
Place into a strainer resting over a bowl to drain for 2 hours.
Place into a mason jar.
In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil.
Pour over the cabbage and the peppers.
Store in the refrigerator for 3 days before serving.
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