About 9 cups shredded cabbage
3 cups vinegar
2 cups water
2 tablespoons salt
3 tablespoons sugar
1 tablespoon chili flakes
1 tablespoon black peppercorns
1 tablespoon whole coriander seed
Remove the outer leaves of the cabbage and discard. Shred the cabbage coarsely or finely (based on your liking) using a knife, mandolin, or food processor with a shredding disc. We used a food processor and set the shredding disc thickness to #3. The 2-pound cabbage perfectly filled a 9-cup food processor basin.
Prepare the vinegar brine. Add vinegar, water, and remaining ingredients to a small pot and heat until the sugar and salt are dissolved.
Using 4 pint-sized jars, distribute the shredded cabbage equally into the jars. Pour the hot vinegar brine over the jars until the cabbage is submerged in the brine. If you fall a little short on brine, you can simply top off with additional vinegar.
Place lids on the jars and store them in the fridge for 4-6 weeks. Pickled cabbage can be eaten right away but is best after it has chilled for several hours.