I love sour kraut but no one else in my house does so this is just for me. This is a super simple kraut recipe pasted to me from my Mom who got it from a friend.
- In the bottom of your jars put a heaping teaspoon of salt, then a layer of green tomatoes, and banana peppers (I put a lot of peppers)
- Fill the rest of the jar with shredded cabbage, punching it down as you go, get as much cabbage in the jar as possible.
- Put as much pepper flakes as you would like and another Heaping teaspoon of salt and fill with distilled water.
- Put lids on and store for at least 14 days before eating, no processing needed. I really like this recipe since it is not cooked it is fresher tasting and not as sour as store bought kraut.