Very interesting but I don't put all that stuff in it. I only use onions,salt and a tiny bit of spice. Might be interesting his way
When I do it I make a few jars. I shred the cabbage ( must be Copenhagen) in my big bread dish (made out of enamel). I shed it fine, not like the one he did that looks even too coarse to use in a salad. I add thin shredded onions, a little spice and enough pickling salt to make it "salty". Mix and squeeze to get the juices out. Then I add a bit of vinegar and oil. Put in jars but do not overpack , about 3/4 full. If not enough juices from cabbage I may top it with distilled water boiled, cooled and salted ( always pickling salt). The jars I set in a big plastic bag lined with paper in case of spilling over. I do not put the rings on tight cause when its working it could explode. Check often and add more of the boiled, cooled, salted water if needed to keep cabbage covered. Jars should be sterilized before filling with the cabbage. Are you thinking of making some?
Interesting. Didn't know this. I googled pictures of them. They are like you said "round head". I remember mom planting the flat head cabbage, but seems to me she did plant round head ones and the name Copenhagen certainly is familiar. Should have paid more attention.
I think maybe the flat heads are looser and meant for cabbage rolls. I didn't pay attention either.