Shred the cabbage leaves as thin as possible.

Slit the garlic cloves into halves. Do not slit if you do not like intense garlic flavour).

Peel and cut the ginger into chunks.

Fill the mason jar with half of the shredded cabbage. Top with half of the garlic and ginger. Repeat the same process for second layer.

In a pan add vinegar, salt, sugar and water 2.5 cups of water first.

Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.

Boil for 1 minute.

Pour the boiling mixture on the red cabbage.

Use a wooden spoon to dip all the cabbage into the vinegar.

Allow to come to room temperature and then close the lid and refrigerate overnight.

The pickle is ready after 24 hours. Enjoy!

Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.