10 quarts cabbage
2 – 3 gallons green tomatoes, chopped
1 cup coarse salt
1/2 gallon chopped onions
4 or more hot peppers (according to taste), chopped
Combine all ingredients together; pack into stone crock. 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.
Submitted by: martha on August 7, 2010