[OJFord]

Not GP and don't have one to suggest, but as you're asking for 'easy' (and at risk of stating the obvious, but only once you know I suppose) - ignore anything that says something like 'refigerate for 30mins and enjoy'.

Or don't, I'm not denying quick such er salads can taste great, just that if what you want is a fermented or pickled product, that takes time. (And much longer if at all in the fridge - that's their purpose!)

A 'proper' recipe for sauerkraut for example will tell you something on the order of weeks at minimum, and it's done when you like the taste. Kimchi I think is typically fermented for longer, more like months or over a year (not including any transferred to the next batch).