A traditional fermented pickle where thinly sliced red cabbage sours in its own natural culture using only salt water, without added vinegar. With its live cultures that support digestion, it adds a different flavor to tables.
Finely shred the red cabbage and knead thoroughly with salt in a wide bowl; keep kneading until it releases its own liquid.
Pack the kneaded cabbage tightly into a jar along with black pepper and cumin, pressing down firmly so its own liquid covers the surface.
Place a clean weight on top so the cabbage stays fully submerged in the liquid, then loosely close the jar.
Let the jar sit at room temperature for a week to ten days, checking daily and skimming off any foam if needed. Once it reaches the desired sourness, refrigerate it.
Important: no vinegar is used in this pickle, natural fermentation is achieved with salted water alone; slight bubbling and foaming in the jar is normal. The cabbage must always stay under the brine, weigh it down if necessary. If mold forms, that part should be discarded and the rest should not be eaten.
Fermentation progresses faster in a warm environment and slower in a cool one; once you taste it and reach the sourness level you want, you can move the jar to the fridge.
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