Shred your cabbage thin with a knife or mandolin. Add to a sealable glass jar.
In a small pot, heat your vinegar, water, sugar and salt until almost about to boil. Remove from heat and let it cool slightly. Pour it over the cabbage, add in the garlic and pepper corns, seal the lid and shake around to distribute. Open the lid and let it cool off completely (about an hour) and then refrigerate. I like to do this the night before to really see that bright pink color.
Notes
You can use apple cider vinegar or red wine vinegar too.