Place the sliced red cabbage in a large non metallic bowl and layer it up with sprinklings of the salt

Cover and leave it over night

Rinse it well to remove salt and drain, pat dry with kitchen towel

Pack into sterilised jars

If using the pickling vinegar pour it over the cabbage . Seal the jars and leave to mature for a few weeks

For the SPICIER cabbage , wash and drain as above , pack into sterilised jars

Place all the other ingredients into a large pan , bring it to the boil . Stir to make sure the sugar is dissolved

Let it cool to infuse the flavours then pour over the cabbage ( you can do the vinegar the night before then cool to really enhance those flavours )

Seal the jars making sure the cabbage is covered with the vinegar