Tip no. 4: You don’t need fancy salt to make delicious kraut.  Words: Nadene Hall  Main images: Sally Tagg  Additional images: Kelli Walker, Nadene Hall Sauerkraut is a simple mix of cabbage and salt. The cabbage ferments in an anaerobic brine for as little as a few weeks, but you can age it for up … Continue reading Easy sauerkraut for beginners: Kelli Walker’s tips for the perfect ferment