practicebalance

Hi, Another question please.
Should I weight down the cabbage/radish while it is salting to force out liquid? and the longer I soak the cabbage in salt(is 2 days too much) the deeper salt goes in therefore taking longer to ferment correct? Will rinsing it a lot remove salt? Does Taste test at this time help determine best amount of salt,therefore the souring?
Should I weight it down only when it is fermenting?
Or both times?
Thank you for the surprise if you response. Shawna

Thank you for your attention. I see you haven’t been to this subject for a a couple years . Does that mean all Kimchee questions are answered ???? Cool.
Because I wasn’t getting the bubbly ferment I like but found in a store bought Kimchi, I mixed a fizzy store bought pint, with a cup leftover I made about a year ago stored in fridge because too sour very strong, mixed that with a fresh chopped salted cabbage more ginger and garlic,,hoping the store bought would make it all bubble.
Your forum has answered some key points I haven’t paid attention to before about fermenting before storage, thanks.
1. THE MORE SALT THE slower to ferment.
2. the warmer the room temperature the faster the ferment yet softer the cabbage.
3. both these factors change often.
You will surprise me very much if you respond then I would be happy to tell you how this mix worked out. Thank you. Shawna