A traditional fermented pickle made by souring finely shredded red cabbage in its own brine, using only salt and no vinegar. Its live cultures are said to support digestion and bring a distinctive flavor to the table.
Thinly slice the red cabbage and massage it thoroughly with the salt in a wide bowl until it releases its own liquid.
Firmly pack the massaged cabbage into a jar with the black pepper and cumin, pressing it down so its own liquid covers the surface.
Place a clean weight on top so the cabbage remains fully submerged. Loosely cover the jar.
Leave the jar at room temperature for one week to 10 days, checking it daily and skimming off any foam if needed. Once it reaches your preferred level of sourness, refrigerate it.
Important: This pickle uses no vinegar; natural fermentation is achieved with salt brine alone. Light bubbling and foaming in the jar are normal. Keep the cabbage submerged in the brine at all times, using a weight if needed. If mold forms, discard that portion and do not eat the rest.
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