Looking for some help making both Sauerkraut and Kimchi. I've tried making them both before but every time the fermentation process does not go well. I can't explain to you what I might be doing that's wrong but maybe you could give me some tips and pointers.
I've got some kraut fermenting as we speak.
How much salt did you use, anon? Should be like 2.5 to 3% by weight. Too much inhibits fermentation, too little enhances bacterial funk growing in your kraut.
Hotter temps speed fermentation, and cooler temps slow that shit the fuck down.
Most of the fermentation process takes place within the first 4 days or so, anon, the rest is just waiting until you get the flavor you like.
I do sauerkraut ocasionaly, I just cut the cabbage into strips, add peppercorns and caraway seeds, pack it is a jar real tight and pour in the marinade enough to cover the cabbage. The marinade is 1l boiling water, 1 tablespoon of sugar and 1 tablesppon of salt, cool it to room temperatire before pouring it into the cabbage jar. You may need more than 1 liter to cover the cabbage, but proportions are the same. You leave the cabbage at room temperature for 3 days and taste it, if it is sour enough that you just move it to the fridge and close with a lid, it will stop the fermentation. Note, while fermenting it at room temperature poke it with a long knife or smth like that to let out the fermantation gases, make sure to poke through right to the bottom. This method never failed me so far.