Pickled Red Cabbage

Adapted from http://wytten.duckdns.org/recipes/pickled-red-cabbage.html

From Google Gemini

INGREDIENTS

1 quart sliced or shredded red cabbage (about ½ lb)
(Partially sub some thinly sliced sweet onion and chopped bell pepper)
1 cup white vinegar (apple cider vinegar or red wine vinegar also work great)
1 cup water
2 tbsp sugar (adjust to taste; 2 tbsp keeps it tangy, bump to 3 if you want a sweeter balance)
1 tbsp kosher salt
½ tsp cayenne pepper (or flakes below)


Aromatics:

1 bay leaf
1 clove of garlic (smashed)
10 whole black peppercorns
Red pepper flakes (see above)

STEPS

1) Cut the cabbage in half, slice out the tough core, and shred it as thinly as possible using a sharp chef's knife or a mandoline. Pack the shredded cabbage tightly into a clean quart-sized glass jar (or two pint jars) along with any optional aromatics you want to use.

2) In a small saucepan, combine the vinegar, water, sugar, salt, and cayenne (if used). Bring it to a gentle simmer over medium heat, stirring just until the sugar and salt are completely dissolved.

3) Carefully pour the hot liquid over the cabbage in the jar, making sure the cabbage is fully submerged. Use a clean spoon to press the cabbage down to release any trapped air bubbles.

4) Let the jar sit open at room temperature until it's cool to the touch (about 30 minutes to an hour). Pop the lid on and transfer it to the fridge.