Is white cabbage that has turned rose-colored still safe to eat?
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