Gather all your ingredients: a large glass jar with a lid, a head of cabbage, some salt, and white vinegar. White vinegar is recommended for its cost-effectiveness and suitability, but other vinegars can be used if preferred.

Cut a portion of the cabbage and begin slicing it very thinly.

Pack the thinly sliced cabbage tightly into the jar. You can give it a slight press with your fingers as you go. If you need to cut more cabbage to fill the jar, go ahead and do so.

Add a tablespoon of salt to the jar, then fill the jar to the brim with white vinegar.

Secure the lid on the jar and give it a gentle shake to make sure there are no air bubbles trapped in between the cabbage layers.

Check if you need to top up the vinegar a bit after shaking, then return the lid back to its place.

Store the jar in the refrigerator. The pickled cabbage can last for one to two months. The liquid will darken over time.

The pickling liquid can be reused by refilling the jar with fresh cabbage once it's emptied.

Use the pickled liquid to make a quick and simple salad dressing by pairing it with a little extra virgin olive oil and seasoning with salt and pepper.