Too much salt :/

So this is purple cabbage in 4% dry brine with ginger and bay leaves. It is very crunchy, but it is not really sour, but rather salty (beyond the salt it is tasty, but almost unedibly salty) . The colour is amazing,a real eye-pleaser. It was submerged with stones, and stopped bubbling few days ago (my kitchen is quite warm, so I considered it ready).

So, I will try again, with white cabbage this time.