I left the purple cabbage on the counter for a couple days before I made the kraut, and it got a bit dried out. After I made it, I noticed the salt wasn’t drawing out as much water as normal. The brine never reached the top of the container, and the top of the cabbage ended up spoiling.
So I found a juicy-looking cabbage and tried again. This time, the brine has covered the top of the cabbage, so I think we’re all set.
Now we wait.