Ingredients
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

Directions
Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2
hours. Then 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.