Canton, NY, Oct 13, 2009 — Gardeners have moved most of their work from the backyard to the kitchen as canning season continues. Jars of pickles, jams and sometimes sauerkraut line the countertop. Sauerkraut, or pickled cabbage, is chock full of vitamins. Making it is relatively easy. It's cabbage, salt and time. A couple of years ago, Todd Moe visited a sauerkraut session in Canton and found that this old cuisine is winning new fans.