Begin the process by carefully removing the outer leaves of the cabbage, ensuring only the finest remains. Proceed to shred the remaining cabbage into delicate strands. Engage in the art of dry-brining, allowing the cabbage to rest for a duration of 24 hours. Following this, drain the excess moisture and gently pack the cabbage into jars, maintaining a loose arrangement. Proceed to cover the cabbage with a cold, spiced vinegar solution, ensuring its complete submersion. Employ the customary covering method to seal the jars. It is crucial to note that these pickled delights are best enjoyed within a timeframe of 2 to 3 months to preserve the cabbage’s desired crispness.