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Transfer to a wide pot, and add oil.Cook, whisking often, over medium-low until shallots and garlic turn golden brown and bubbles in oil become smaller, about 11 minutes.
Turn off heat; add Aleppo pepper, sugar, cumin, caraway, coriander, Urfa biber, guajillo chile, and ají panca chile to pot, and stir to combine.Let stand 10 minutes..Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.
(Do not process too long, or you will lose the texture.)Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.
Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.
Stir in ginger, garlic, serrano chile, and dill.3 tablespoons lime juice.
3 tablespoons fresh thyme leaves.1 tablespoons dark brown sugar.
2 teaspoons allspice berries.3/4 teaspoon ground cinnamon.
(Editor: Quick Ring Lights)