UPDATE: 4/10/19 – Kimchi is good, but a bit salty. The heat is good, the spiceyness and flavour is good, the pineapple was a good addition. But its a little bit too salty.
The cauliflower is good, kinda funky, I will be adding it to vinegar to sit for a while before consuming.

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Made some lacto fermented cauliflower and some mixed-vegetable Kimchi

Kimchi is cabbage, brussel sprouts, carrots, onion, spring onion and pineapple, garlic, ginger, Korean fine chili flakes ( gochugaru) and rough ground chili flakes, and fish sauce, rice flour. I added some gochujang as well.

The cauliflower is a lacto ferment 2.8% brine or abouts. Both have a little chili flakes added, a few pepper corns, one has dill and the other tarragon. I added a few carrot sticks to hold it down under the liquid.