Sauerkraut Chemistry

[Gopher]

Hello,
I have made two batches of sauerkraut using large jars with brewers airlock with excellent results. Two weeks ago I got brave, And made a batch with lemon juice, dill, and garlic. I don’t see any air bubble action in the air locks, and I don’t think I have any fermentation going on. It’s been 18 days. I tried the kraut today, it tasted great, and was sour, to an extent, but I can’t tell if it’s just the lemon juice being sour. I got the recipe on the web. I used 2 1/2 tbs. of salt to 5 pounds of cabbage. 4 tbs. of lemon juice, and 2 tbs. of dried dill. Could I be getting fermentation without bubbles? Does the lemon juice change the chemistry of the process?
Any advice is appreciated.
Thanks!

[Christopher Weeks]

I don't know about the lemon juice, I've never tried that and don't recall reading about it. But only about 1/4 of the veggies I put up bubble vigorously enough for me to see any action, but they all get sour, taste good, and act as if preserved.