Servings: Depending on the amount of tomatoes and cabbage used
1 hot pepper, chopped fine, per gallon of kraut
2 Tbsp coarse canning salt per gallon of kraut
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.
Submitted by: martha on August 7, 2010