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magicofspice
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Shred cabbage finely with a sharp knife or mandoline. Julienne carrots. Slice onion and shallots into thin half-moons. Slice Scotch bonnet peppers into rings, wearing gloves to protect your hands.
Place cabbage, carrots, onion, and shallots in a large bowl. Add 1 teaspoon of salt and toss well. Let the mixture sit for 10 minutes to draw out moisture and help the brine penetrate more deeply.
Transfer all salted vegetables and pepper slices into a clean 32-ounce glass jar. Press them down firmly so everything sits as tightly as possible below the jar’s shoulders.
Drop the whole black peppercorns and whole cloves directly into the jar, distributing them among the packed vegetables.
Combine white vinegar and fresh lime juice in a measuring cup. Pour slowly and evenly over the packed vegetables until every piece is fully submerged. The brine line must stay above all the vegetables.
Close the jar tightly with its lid. Shake gently once to distribute the spices. Refrigerate for at least 24 hours before tasting. Best flavor develops at the 48-hour mark.
After 24 hours, open the jar and taste the brine. Add a small splash of vinegar for more acidity or press the peppers further down into the vegetables for extra heat.