You need to give it a week or so at room temperature to get all the processes started properly. Cover it with water, and weight it without sealing it so that the gases produced can escape. Depending on what bowls, plates, etc, you have you may be able to put together pieces that fit moderately well.

I put it in a jar and keep the lid on loosely, even in the refrigerator, for at least another couple of weeks. Trial and error will help you with timing and techniques. Expect leakage and drippage.

This book is extraordinary and wonderful:

https://www.ebay.com/itm/Wild-Fermentation-The-Flavor-Nutrition-and-Craft-of-Live-Culture-Foods-by-Katz/123016069671?epid=2475946&hash=item1ca4544227:g:MosAAOSwzrBapr6x

Of all the things the Germans have invented, Sauerkraut is surely one of the most ghastly ones. It's basically vomit absorbed into an old wig.

Do you think the Starter Bacteria is a good idea.

I am undecided on that. I have made at least a dozen batches (mixed vegetable "chi" - I never make simple cabbage "kraut") over the course of a few years.

In perhaps a quarter of my experiments I filtered a few spoonfuls of liquid from my previous batch and added it to a new batch, in hopes of accelerating the process. It has never seemed to make any difference. I think that the natural fermentation is adequate, although if you make a batch that is particularly tasty you might save some of that juice to "steer" the new batch. Remember to add some readily available food for the natural yeasts and whatnot to get started on. A spoonful of sugar or rice flour will keep them going until they start breaking down the starches in the vegetables themselves.
 
It is supremely important that you clean all of your gear thoroughly, but then rinse it well and do not allow any sort of "disinfectants" near it after you begin. And, significantly, tap water is loaded with chlorine and that will kill whatever culture you are trying to encourage. Don't trust bottled water to be disinfectant-free. If you don't have a charcoal filter, I suggest boiling tap water and then letting it sit overnight for the chlorine to dissipate.

I've tried with very little success. I bought some fancy jar tops with an air release thing and that didn't help either.

For my non-fermented cabbage fix I just cut up cabbage, onion, garlic, bell pepper and serano peppers and put in vinegar and let it sit for a week or so (usually in the fridge, too many animals running around) to make an Americanized pikliz.



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My Mom DIY's a bit of sauerkraut, but she mostly does kimchi. Seems difficult so I let the xperts do what they do and while I just eat the stuff. Wish I could help ya out

You may not be doing something right. The probiotics and roughage should stabilize and improve your bowel function. We have never had a problem like that with what we have made.

We call it "kim chi" but that is because we use the process, not necessarily the ingredients. My kids don't like spicy things so we keep the peppers to a minimum, maybe 2 jalapenos to a gallon batch. We use at least a dozen vegetables, including lots of garlic and ginger, and it would probably be better described as a "mixed vegetable ferment".

There aren't any bacteria in your stomach, the role of intestinal bacteria gets greater and greater the farther down the trail you go.

You need to do it yourself because almost all commercial food gets sterilized and pasteurized, killing all the beneficial critters that you need.