Ingredients
- 1/2 medium head red cabbage (about 2 pounds)
- 1 medium onion, finely sliced
- 1 1/4 cups water
- 1 1/4 cups apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons sugar
- Pinch red pepper flakes, optional
- 2 cloves garlic, sliced
- 2 teaspoons coriander seeds
- 12 black peppercorns
Using a large sharp knife, a mandoline, or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
Put the shredded red cabbage in a bowl and then pour the hot brine over it.
Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.