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Place all of the ingredients, except the cabbage and salt, into a large, stainless steel pan and slowly bring to the boil. Stir regularly to make sure that the sugar dissolves.
Turn off the heat and cover with a lid. Leave overnight to cool so that the flavours can infuse. At the same time, toss the cabbage with a decent amount of salt and leave overnight in the fridge.
The next day, wash the cabbage thoroughly and pat dry with kitchen paper. Strain the pickling liquid and transfer to bottles.
Fill the sterilised kilner jar with cabbage and pour in the spiced vinegar to the top, ensuring the cabbage is fully covered. Seal the jar, store in a cool dry place and leave to pickle for 1 month. Keep refrigerated after opening.