Making Sauerkraut in a desert
Hi has anyone had issues with making sauerkraut in a desert? I've just moved from London, UK where I made delicious fermented sauerkraut, to Phoenix, AZ and I have been having trouble with the recipe that I used in London. It either winds up salty and not fermented or it goes bad. Does anyone have any tips or trick on how to make sauerkraut in a desert?