Pickled red cabbage

I generally prefer pickling to pickling. Cooking in this way turns out, for my personal taste, better. I am familiar with a large number of culinary recipes for pickled vegetables, but one of the most favorite is pickled red cabbage. I share with you the way of its preparation. We start by peeling the cabbage head from the upper leaves, finely chop and salt to taste.
We leave it in this form for 2 hours to salt. After this time, we lay out the prepared cabbage tightly in pre-sterilized jars. In each jar, we will not forget to put cloves, black pepper, bay leaf and pieces of cinnamon and bay leaf.
Now we are preparing the marinade. To do this, mix 400 ml. of water with sugar vinegar and salt to your taste and heat, but do not boil. After that, pour the cabbage with hot marinade on the shoulders. Now we close the jars tightly and sterilize them for 30 minutes. When the contents of the cans cool down, it can be eaten.