Finely slice the red cabbage into shreds using a sharp knife, food processor, or mandolie. Then finely slice garlic into thinly sliced pieces Set aside once sliced.
Add water to a saucepan and bring to a boil
Once boiling, reduce heat and add in the sugar, garlic, pepper, salt and red pepper. Stir and remove the pan from the heat.
Add the red cabbage to a 1 pint mason or glass jar.
Pour the vinegar liquid over the red cabbage in the jar and seal tight with a lid.
Store in the refrigerator to 2 hours before serving.
