I am trying my first batch of fermented cabbage and have a question. I followed your instructions. The cabbage is in a glass jar with large leaves on top. Then I put a filled zip lock bag on top of that and then it is covered with a towel. It has been sitting for 4 days and nothing appears to be happening in terms of bubbling and releasing of CO2.
My question is this: I pushed the bag into all "corners" of the jar so it is pretty well sealed. Does the gas have to escape or is it so well sealed that releasing the gas in unnecessary? Because all the cabbage has remained under the leaves, I have just let it sit and have not pressed it down more. THANKS for the help,
Your ferment looks great. The color looks good and that it is starting to change. You did a wonderful job of placing your zip lock bag, you want it well sealed like you have it. The CO2 can escape while the cabbage is kept weighted down.
The thing with fermenting is that there is a bit of variation. Not all ferments cause a wild scene while working. I like to say they are introverted. :) Some reasons for that are due to the sugar content of the vegetables—this varies even from cabbage to cabbage.
The other thing that can cause a ferment to move slowly is cooler temperatures. If the location that it is in is chilly you can move it to a warmer spot. Likely it is fine and is just working slowly.
As you see the cabbage turn more yellow (notice that some in your picture have a more yellow quality) and less green you can feel free to taste it. You will taste the acidity. Just press it down and repack after you “sneak” a little out.