HOT GREEN TOMATO KRAUT

2 lg. heads cabbage
6 med.-lg. green tomatoes
2-4 hot peppers (like jalapeno)
Grate cabbage or chop like for slaw. Chop green tomatoes coarsely; chop peppers very fine. Mix all together. Pack in 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. Seal lids. The kraut will take about 2-3 weeks to cure. You will notice bubbling in the jars.....when the bubbling stops, the kraut is cured. Wash off jars with cold water and re-tighten the seals.