Step 1

In a liquid measuring cup, mix vinegar with water, sugar, oregano and salt. Stir until the sugar and salt are dissolved.

Step 2

In a large bowl mix your shredded cabbage, julienned carrot, sliced onion, and red pepper (if using).

Step 3

Pack the vegetables into a quart sized canning jar (wide mouth jars work best).

Step 4

Pour the vinegar mixture over the vegetables and pack down tight. (You may not feel like you have enough brine, but after an overnight in the fridge the cabbage will start to release moisture and your brine level will rise.)

Step 5

Cover and refrigerate overnight before serving.