To a small saucepan, add the vinegar, parsley, chili flakes, peppercorns, and ginger.  Bring to a boil, then reduce heat and let simmer for 15-20 minutes.  In the meantime, place the shredded red cabbage in a canning jar.  Let the vinegar mixture cool completely, then pour over the red cabbage, through a strainer.  Close with the lid and refrigerate for up to 1 week.