4 large heads of cabbage
8 big green tomatoes
clean and chop the cabbage and tomatoes into about 1' peices.
mix well and pack very very tightly into quart jars. add a few peices of hot pepper as you go depending on how hot you want it. ONce the jar is packed full except for the 1' head space, put 1 tablespoon of pickling salt on top and slowly fill the jar with water. If you have packed it right it will take some time for the water to completely replace the air. It is very important that no air remains. run a plastic knife around the inside of the jar to make sure on air remains. Put on a hot lid and tighten. Keep in a cool dark place for several weeks until ready. (about 6 weeks) this can be eaten cold with cheese andcrakers or cooked in any kraut recipie.
Submitted By: David Kitchen from Ky on 2003-11-16