Steps
- Stir ½ cup of apple cider vinegar, ¼ cup of water, 1 teaspoon of sugar, 1 teaspoon of dried oregano, and 1 teaspoon of salt until dissolved.
- Mix ½ medium head of shredded green cabbage, 1 julienned carrot, and ½ sliced white onion. Pack tightly into a clean wide-mouth jar.
- Pour over the brine and press down firmly. Cover and refrigerate for 12 hours, until the cabbage releases more liquid.