LOOKIT!!!! I made this last Sunday and let it ferment in the basement all week.
I oversalted it, in my opinion, but I wasn’t sure on the brine and the two recipes had different amounts. I figured err on the side of caution (re: less chance of botulism).
So crunchy and tangy! Smells like super strong cabbage, but not as rank as that one time I put cauliflower through my juicer to use the pulp for a gluten-free pizza crust. By the way, that didn’t work and the “juice” smelled like something you wished had stayed in the sewer with the Ninja Turtles.
I’ll let you know if I managed to accidentally give myself food poisoning. T-3 hours for the potential onset. :D