Quick Pickled Red Cabbage

Quarter the small head of red cabbage and cut out the tough core. Slice the cabbage into strips roughly half a centimeter thick.

In a pot, combine the water, apple cider vinegar, cane sugar, salt, and cumin seeds. Bring the mixture to a simmer over medium heat to dissolve the sugar.

Pack the shredded red cabbage and smashed garlic cloves into one or two clean glass jars or Weck pots.

Pour the hot brine into the jars, making sure the cabbage is completely submerged.

Let the jars cool to room temperature on the counter for about 30 minutes to 1 hour, then seal and transfer to the refrigerator.