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Finely shred the red cabbage making sure the pieces are not too long.
Put the shredded cabbage in a large saucepan.
Pour the vinegar into the saucepan, turn on the heat and let it simmer about 30 minutes stirring regularly so the cabbage does not burn to the bottom of the saucepan.
Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until consistency is right. The longer it cooks, the softer the cabbage will be.
Clean some glass jars with boiling water. Pour the red cabbage into the jars and seal them right away.
Keep the jars refrigerated.
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