After 5-7 days you can taste them, the cabbage may not be very pickled inside, but it depends on the tastes.
I understood that for the winter it is preserved in this way - the pickled peppers are arranged in jars, their juice is poured over them and the jars are sterilized for 20-30 minutes in a water bath. The cabbage may be a little softer after sterilization, but it depends on whether it is well pickled or not.
I haven't tried, so I'm not very sure, that's all I was told.