I picked up some red and white cabbage (not varigated, just two small heads of red cabbage and two small heads of white) for sauerkraut at the farmers market a few weeks ago.
I used the same process I always use; one large head of cabbage, one medium onion, carraway seed and kosher salt.
Put a handful of cabbage in a sturdy bowl. Top with a small amount of onion, a pinch of salt and a tiny pinch of carraway.
Pound with a potato masher until the cabbage weeps. Place into a large (1/2 gallon) jar or sealed crock. Continue until all the cabbage and onion are processed. (The process is detailed in a sauerkraut post from a few months ago, search on 'sauerkraut' in this blog's search engine to find it.)
Add a little salt water so the water level in the jar is slightly above the cabbage. Fill a bag with water, press it on top of the cabbage, the goal being to submerge the cabbage completely. Wrap a piece of cheese cloth over the top of the jar and secure with a rubber band.
My first batches took four weeks on the nose. This batch took just two weeks to reach fermented deliciousness.
Photgraphs: Top right, freshly made. Above left, after 3 days. Below, finished product less a few portions.
Oh boy is it good! Especially with Olympic Provisions frankfurters.
Happy hot dog to you!