I like to use this red cabbage ferment instead of the more usual, golden-coloured shop-bought sauerkraut. My young daughter loves it so much she even drinks the brine. Under the illusion that all children must share her tastes, I once gave some to her friend ... but that ended in tears!
When the cabbage is young, it releases a lot of liquid by itself as it ferments, but once it’s a little older it becomes drier, so you might need to top it up with more brine. Sometimes I add a garli