2 lg. heads cabbage
6 medium to large green tomatoes, stems removed
2-4 hot peppers (like jalapeno)

Wash vegetables well, discarding bruised vegetables. Use only just picked fresh vegetables.

Grate cabbage or chop like for slaw. Chop green tomatoes coarsely; chop peppers very fine. Mix all together. Pack into sterilized jars.

To each quart jar add one (1) teaspoon canning salt. If using pints, add 1/2 teaspoon canning salt.

Pour boiling water over the kraut mixture. Loosely tighten lids. The kraut will take about 2-3 weeks to cure or ferment.

Store it in a cool, dark place while the fermentation takes place.

You will notice bubbling in the jars. When the bubbling stops, the kraut is cured.

Tighten the seals and wash off the jars to be stored in a cool, dark place.

Cooks Note: This recipe requires water which has not been treated with calcium carbonate and has not been flouridated or chlorinated. If in doubt about the quality of your tap water, use a known bottled water or filtered source. Chlorinated water will prevent the formation of lactic acid, which is what preserves the vegetables from spoilage.

Traditional recipes for fermented vegetables do not require processing; these methods have been used for hundreds if not thousands of years.

The USDA recommends processing for 10-15 minutes in a boiling water bath, which will also stop fermentation, so it must be done, if you choose to do so, after the bubbling has stopped. Use your own discretion in determining whether to process after the fermentation or not.