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Gather the ingredients.
Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
Put the water, vinegar, salt, sugar, pepper flakes, garlic, coriander, and peppercorns in a saucepan and bring it to a boil over high heat.
Put the shredded red cabbage in a bowl and then pour the hot brine over it.
Divide the brined cabbage between 2 (1-pint) jars.
Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about 7 days.