About 1 pound of fresh cabbage, cored, then thinly sliced (about 4  1/2 cups sliced)

1/4 cup of white vinegar

1  1/2 teaspoons of kosher salt

1/2 teaspoon of caraway seeds

5/8 cup of water

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In a medium, non-reactive (stainless or enameled) saucepan, combine all of the above ingredients. Bring to a boil, reduce to a simmer, cover, and cook for 30 to 35 minutes, checking and stirring occasionally. If the liquids appear to have evaporated at any point, add another 2 tablespoons of water. Remove from heat once the cabbage is tender. Cool and store in a glass jar or crockery in the fridge for up to 2 weeks.