Hi Andrew, the longer you ferment it the more tangy and softer it will get. We prefer the crisp texture of a shorter ferment but this is a personal preference.

The colour and bubbles were there on day 3 but I thought I’d leave it for another day or so to be sure. I was pleasantly surprised by the smell and taste but only once I’d removed the top leaves which smelled a bit off – is it therefore best to taste test and store as soon as the colour change and bubbles are visible? I think I read somewhere that leaving it to ferment for longer can improve the flavour but I’m not sure if that was referring to the refrigeration/storage period (as per your article) or to the initial one at room temperature.

This is really great to hear!

Great, so glad you gave it a try!

Not sure what is going on here. I keep the cabbage leaves big so that I really have to squish and stuff them in on top- creating some tension and a sort of seal with the edges of the jar.