Choose a solid and thick cabbage with a pleasing crunch when bitten into

Remove any outer leaves that are not in good condition

Wash and scrub the cabbage carefully to ensure it's clean and safe to eat

Slicing the Cabbage

Chop the colorful leaves into lovely ribbons, preferably thin or bite-sized pieces

Layer salt on the cabbage to enhance flavor and allow the brine to work its magic

Let the cabbage sit in the refrigerator for 24 hours to allow the flavors to meld and develop

Use red wine vinegar for a softer acidity and a milder tang

Consider adding mustard seeds for a smoky and earthy scent

Add brown sugar to achieve a delicate balance of tanginess, warmth, and sweetness

Experiment with different spices and herbs to create a unique aroma in the bouquet garni

Mix all the ingredients in a pot and simmer for 5 minutes at a low boil to blend the flavors and release the bouquet garni's lovely scents

Carefully transfer the pickled cabbage and the brine into clean, sterilized canning jars

Ensure there is enough headspace, and seal the jars with lids and bands

Process the jars in a water bath canner according to safe canning guidelines for 20 minutes (modify based on altitute chart)

Once the canning process is complete, let the jars cool and check for proper seals

Label the sealed jars with the date and store them in a cool, dark place for long-term preservation