Day 1 - In a large bowl, or bowls layer shredded cabbage and salt. Lightly mix with hands to ensure even coverage of salt. Cover with a clean towel and let sit for 24 hours.

Day 2 - Rinse and drain cabbage thoroughly with cool water. Use a salad spinner for ease.

Prepare canner, jars and lids.

In a saucepan, combine vinegar and brown sugar and add all spices. Bring to a boil over med-high heat, stirring to dissolve sugar. Reduce to a simmer for 5 minutes, until infused.
Drain over mesh strainer into large measuring cup and discard spices.

Pack Cabbage into hot jars leaving generous 1/2 inch headspace. Ladle spice liquid into jars covering cabbage. Leave 1/2 inch headspace. Remove air bubles and add any additional liquid if necessary.

Wipe rims, place lids and rings.

Place jars in canner, making sure they are completely covered with 1-2 inches of water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes and then remove, cool and store jars.