Green Tomato Kraut

My mom-in-law also ate this with brown beans; one of her favorites.

Difficulty: Intermediate

Servings: Depending on the amount of tomatoes and cabbage used

Ingredients

Equal amounts:
Green Tomatoes
Cabbage

1 hot pepper, chopped fine, per gallon of kraut
2 Tbsp coarse canning salt per gallon of kraut

Directions

Use equal amounts of green tomatoes and cabbage. Chop green tomatoes fine first and let stand while chopping cabbage. When green brine rises on tomatoes, drain. Then mix tomatoes and cabbage together. Use 1 hot pepper, chopped fine, for each gallon of kraut. Pack in stone crock. Use 2 Tbsp coarse salt per each gallon of kraut. Pack down until brine rises, then weigh down and cover with clean cloth.

Ferment 3 weeks.

According to NCHFP: Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace. BWB 20 min (pints), 25 min (quarts), adjusting for altitude.

Categories: Boiling Water Bath, BWB Tomatoes & Combos, Canning, Fermenting

Submitted by: martha on August 7, 2010