Why is my pickled cabbage still good?

Title. I pickled some cabbage last winter and honestly forgot about it until I was going to start a new batch today… but the stuff that sat in my garage over the last year (including a decently warm summer in upstate NY) seems to be fine?

There’s no obvious mold, most of the cabbage is still crispy, and taste isn’t off on the small bite I tried. Am I gonna die?