Separate cabbage leaves, wash and pat dry. Layer leaves and chop cabbage into 2x2-inch pieces by cutting horizontal then vertical.

With a vegetable peeler (unless you have mad knife skills), peel the carrot then shave into long slivers. Cut slivers into two inch pieces. Peel and shave ginger. Peel and slice garlic thin.

In a medium saucepan, bring the rice wine vinegar, sugar and salt to a boil over medium heat. Once it comes to a boil, turn off heat and set aside.

Combine the cabbage, carrots, ginger, garlic and crushed pepper flakes in a large bowl then pack into mason jars. Pour the hot vinegar mixture on top and seal jars. Cool jars then refrigerate for at least 4 days before eating.