1/2 head Nappa cabbage, rinsed, shredded and salted
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
3/4 c apple cider vinegar
1 tbsp mustard seed
1 tsp celery seed
1 c sugar

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 peppers. Store in the refrigerator for 3 days before serving.