Pickled Red Cabbage

1.5 kg red cabbage
4 Tablespoons salt
6 cups malt vinegar
3 cinnamon sticks
4 teaspoons allspice berries
4 teaspoons cloves
6 blades of mace or whole nutmeg
1 teaspoon black peppercorns
Core and shred cabbage finely. Layer with salt, cover and leave for 24 hours.
Meanwhile bring vinegar and spices to boil then remove from pan, cover and leave until cold.
Strain cold vinegar through muslin into a jug. Cover until needed.
Next day, rinse cabbage well under cold water. Drain on several layers of paper towels then pack loosely into clean jars. Pour cold vinegar into jars to come at least 2 cm above cabbage. Cover with vinegarproof lids and store in a cool dark cupboard. Mature at least one week before using but use within 2 months as it loses its crispness over time.