Grate the head of cabbage.

Add salt to the grated cabbage.

Let the salted cabbage stand for 1 hour.

Squeeze out the excess juice from the cabbage.

Grate the carrot.

Dice the red and green peppers.

Grate the celery.

Combine the squeezed cabbage, grated carrot, diced peppers, and grated celery in a large bowl.

In a separate saucepan, combine vinegar, water, sugar, celery seed, and mustard seed.

Heat the mixture until the sugar dissolves.

Pour the vinegar mixture over the cabbage mixture.

Mix well.

Transfer to freezer-safe containers.

Freeze until ready to serve.