My herb is bubbling, is that normal?Updated a year ago

Oh yes, it is! And it's a good sign in the first 1-2 days that fermentation has started. The lactic acid bacteria that are active in the beginning produce carbon dioxide as well as lactic acid, which is where the bubbles come from. 

Depending on the fermentation temperature and the vegetables used, your ferment can also bubble to different degrees, so it is sometimes less active in winter, for example. This is also completely normal.