I have been making it too, and recently it is coming out kind of sweet…does anyone have any thoughts? I want it much sour. I am just doing a simple recipe of chopped cabbage (about 3 heads) and sea salt (about 3 tablespoons). Maybe I am using too much salt for it to sour properly? My kimchee is great, but I also want a good sauerkraut because my son will eat it.