Remove most outer leaves of cabbage, wash the remaining cabbage, and cut them in half. Finely shred the Cabbage, preferably on mandolin, leaving behind the inner core. Transfer the cabbage to the bowl and, sprinkle with salt, toss it. Leave to sit for about 3 hours.
Rinse and drain the cabbage. Remove as much salt as you can and dry with a clean tea towel. Set it aside.
In a small saucepan, heat vinegars, wine, and coconut sugar. Bring to a boil. Stirring until sugar is dissolved on medium heat. Continue to boil until the liquid has reduced by half.
Crush all the spices except for the cloves and the cinnamon in a mortar and pestle. Add spiced, along with the cloves, garlic, and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
Meanwhile, wash your jar with hot and soapy water, rinse and dry it well.
Using a fine-mesh sieve, strain the vinegars into a small bowl, add boiled water to the liquid and stir it.
Transfer the cabbage into sterilized jars. Pour the brine over the cabbage. Make sure that it covers it and place the lids on the jar.
Transfer the jars to the refrigerator. Give it a least a week before trying to get a good pickle. Will last about 3 months unopen, 2 weeks when open
Makes 2- 500 ml jars.