Clean cabbage by washing under cold water. Rinse and drain. Remove the exterior layer of outer leaves. Cut cabbage into quarters and core. Chop or shred cabbage using a grater or sharp knife.

Layer the cabbage and salt in a large bowl. Mix thoroughly with your hands. Cover and let stand for a minimum of 12 and up to 24 hours in the refrigerator. Rinse cabbage under cold water and drain on paper towel baking sheets, about 6 hours.

Combine spices and place in a spice bag or stainless steel mesh ball.

Create a brine by adding sugar, vinegar, and spice bag in a large saucepan. Bring mixture to a boil; boil for 5 minutes. Remove the spice bag.

Pack cabbage into hot pint sized jars. Leave ½ inch headspace. Ladle hot pickling liquid over cabbage leaving ½-inch headspace. Top with pickle crisp. Use a debubbler to remove air bubbles, then clean the jar rim with a damp, clean cloth.

Center lid on jar and adjust band to fingertip-tight. Place jar on a rack elevated over simmering water (180 degrees Fahrenheit) in a boiling water canner. Repeat until all jars are filled.

Using a jar rack lower the jars into the boiling water of your water bath canner. Pour in more water to ensure that the water covers at least an inch above your jars.Place the lid on your pot. Bring water to a full boil for 20 minutes, then use a jar lifting to remove the jars out of the water and let them cool on a towel undisturbed for a minimum of 12 hours. (note: do not tighten the caps or you’ll risk breaking the seal).

Check seals. Label and store jars.