Directions

1. Place shredded cabbage in a mason jar or glass bowl (must be able to hold at least two cups)

2. Combine hot water, Cherry Vinegar, honey (or sweetener of choice), and salt and pour over the shredded cabbage.

3. Give it a shake/stir to dissolve all sugar and salt.

4. Loosen lid and allow to cool to room temperature (about two hours), then seal the container and move it to the fridge.

5. If airtight, your pickled cabbage will last 2-3 weeks in your fridge!