I sort of followed this recipe: http://thenourishingcook.com/sauerkra...
Except I only used Himalayan Pink Salt, Whey, organic Red cabbage, and organic regular green cabbage.
I let it ferment in the pantry for about 4 days with "Masontops Fermentation Kit" 50-75? degrees F depending on the time of day.
The problem is, I can't tell if it has browned or has pink spots because the Red cabbage has completely stained everything.
It is very crunchy and tastes sour and sort of like horseradish. It doesn't smell so bad once it's on a plate, it's just very zingy! Of course I've never had real fermented cabbage before (Only that junk loaded with vinegar from the store)
It almost looks like some brownish cabbage in there. But, not sure if it's just from the Red cabbage.
Thanks for any help and advice!