This is a brief addendum to an earlier sauerkraut recipe, which we keep experimenting with because it's so darn easy and so darn good.
1. The only problem with using red cabbage instead of the green is purely aesthetic - the purplish dye stains absolutely everything. (Unlike the chlorophyll, which gives color to green cabbage, and the carotenoids in... uh.... carrots, the anthocyanins in red cabbage are water soluble.)
2. Adding slices of ginger to the mix is a nice variation. We used probably 15 round slices, which is borderline too much for 1 cabbage and 20 or so medium-sized carrots. We would recommend starting with 5 slices and using the biggest ones possible so that they are easy to fish out before serving (they are not exactly gari).