Home cooks and celebrity chefs alike are rediscovering the health benefits and zesty taste profiles of fermented vegetables. Here's a simple recipe for plain sauerkraut (fermented cabbage) that is a great introduction to the art of fermenting.   Ingredients: 1. 1-2 heads of cabbage (red or green) about 3 ½ pounds.  2. 1 tablespoons of salt (unrefined sea salt is best)    Directions: 1. Remove the outer leaves of the cabbage and reserve two for later. Core, thinly slice, and add to a large bowl.  2. Add about a tablespoon of the salt and massage it into the cabbage until...

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