Cabbages were among the crops she planted, and when they all matured at the same time, Skinner needed a solution to process the lot. She turned to her friends, many of whom grew up on farms and whose German backgrounds meant a knack for kraut. “I knew plenty of people who could make sauerkraut,” Skinner said. “I wasn’t able to stop after that.”
Skinner’s recipe for sauerkraut is simple. It requires just two ingredients — cabbage and salt — and time. A few weeks after you shred that brassica and pack it tightly into jars, you’ll have a tasty treat to top a brat or hot dog, stuff inside a Reuben sandwich, pair with pork or eat straight from the jar.