Is white cabbage that has turned rose-colored still safe to eat? We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored. The top layer was pretty dry when I opened it tonight. We had it on our journey and the weather has been pretty cold these days.

The big question: is it bad now? I mean, it didn't taste differently, there was no fermentation... Anybody have a clue if it's still safe to eat? We like to travel around and want to eat some of the cabbage mixed with salad cream in the next few days... So it's only salted and cut right now and completely airtight covered in a plastic container.
Are you trying to make Sauerkraut?

Either way for the pink colour you have a non-desirable bacteria growing. While most Sauerkraut has some of this, it is not always safe to eat. Time to throw it away?

If you salt cabbage, you need to ensure not too much salt is used (1% to 2% max), and make sure it is packed down very firmly, so only anaerobic bacteria will grow in any numbers

It doesn't need to be in a closed container, but it should have a firm fitting lid, without an air gap on the top

Also, once it goes past 20°C (70°F) you run the risk of getting other undesirable bacteria and yeasts, and general food rot