• 1/2 head red cabbage (about 4 cups shredded)
• 1 1/4 cups water
• 1 1/4 cups vinegar (I used white wine vinegar; cider vinegar was what the original recipe called for, and Asian-style recipes generally use rice wine vinegar)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 4 cloves garlic (sliced)
• 2 teaspoons cumin seeds
• 12 black peppercorns
• A generous pinch red pepper flakes

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. Flavor is best after refrigerating at least 24 hours, although you can eat it anytime!