Roast my pickle failure

Second time pickling, also a failure as the first. (I tried to make umeboshi, which got moldy)

Please gently tell me what might have went wrong.

I followed this youtuber‘s recipe (in Japanese): [https://youtu.be/ZVXRih3SIr4?si=V9yQCDApwgz-8Xww](https://youtu.be/ZVXRih3SIr4?si=V9yQCDApwgz-8Xww)

1. Dry one half of Napa cabbage, split into fourths, for one day. It was raining outside so I used my redneck dehydrator. (Just a dehumidifier) 2. Put napa cabbage in fermenting jar for four days, salting the hard part of the leaves, not the leafy part. I sprinkled the rest of the salt on top and put the top layer of leaves over the two fourths cabbage. Then I put around 100cc of water in it. Finally, I put the weight (approximately 1kg) on top and closed the jar with the lid.

The YouTuber put two bottles of water on her cabbage and removed one after a few days. Since I only have one weight, I left it on top.

3. Voila, spoiled cabbage. Slimy and smells not good.