For all you fermenters, how long till the bubbles appear? I am making my first ever ferment, a ginger peach hot sauce and we are at about 18 hours and not a single bubble that I can see, wondering if I should add more whey, or if the wine I added per the recipe I found won't allow the ferment.
Fermentation is dependent on temperature. The warmer the room, the faster it happens. Cooler temps and slower ferments usually produce better tasting products. "Hot" Krauts don't seem as good IMO.
I make the bulk of my Krauts and Kimchi between November and May, bubbles may take up to three days to start showing. During hot summer months, I can see bubbles within twenty-four hours, and I'll move them to a refrigerator as soon as they start in order to slow them down.
I haven't done your recipe, but if comes from a good source then I would suspect it's just slower than my recipes.
Oh, and you are dependent on lactobacilli that are naturally occurring in your place, and your number might be low right now. This seems to get better after you've fermented a while. My very first one was slow, too.