Help! Sauerkraut Brine turning Pink?

This is my first time making sauerkraut. 11 hours later, the brine looks like it is turning pink??? Is something wrong or is this normal? I used a 4lb head of cabbage and 2 1/2 tbsp of salt.  I did not use pink salt, I used kosher salt which does have yellow prussiate as anti caking.
Interestingly enough, the pink is only on part of it, the other side of the jar looks clearer. Is it because I used a bag of water to seal the brine?

I don't know for sure, but it may be a yeast contaminant in your ferment:

"If your sauerkraut has a pink color to it, the yeast naturally present on the cabbage took over the fermentation. Yeast like Torula glutinus are known for growing on the surface of cabbage and make their presence known with the unique pink coloring acquired after fermentation. Toss it. "  --  https://abbeythefoodscientist.com/sauerkraut-science/#:~:text=If%20your%20sauerkraut%20has%20a,pink%20coloring%20acquired%20after%20fermentation

Oddly enough, the brine has turned colors again to a more normal looking brine. Sort of cloudy and cabbagey colored.