Soused Cabbage

• ¼ cup Cabbage, cored, shredded
• ¾ tsp Pickling salt - divided into 2 equal parts
• ½

Combine the cabbage and half of the pickling salt in a large bowl & sit for 2-3 hours. Drain the cabbage & rinse under cold water. Combine the cabbage with the garlic, ginger, fennel seed & Aleppo and pack into a 2 qt Jar. Dissolve the remaining pickling salt in the water & pour enough to cover the cabbage. Weigh down the cabbage to keep submerged. Cover the jar with cheesecloth