Biochem major here. Just a bit perplexed as to why my Kimchi and Sauerkraut produce bubbles when this is not a direct by-product of lactic acid fermentation. Are other bacteria involved, or perhaps ethanoic fermentation?
In the preparation of sauerkraut and kimchi, there is no homofermentative fermentation to lactic acid, but other fermentations take place where the product is e.g. ethanol, acetate and also carbon dioxide. The process is heterofermentative and therefore carbon dioxide is also produced.