I decided that I wanted to make red sauerkraut, so I went to the farmer's market (yay for buying local and seasonal!) and bought a few ingredients. I followed a recipe, but it still seems too salty, but I'll have to wait for two weeks, until the pickling process is done. Anyway, I only decided to post this because as I was washing the salt off the cabbage, I though the color of the water was really pretty. So here are a few pictures:
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