Chopped onion (optional)
Dill weed heads (the seed part)
Quart size canning jars and lids, scalded and drained
Cabbage, finely shredded
Sugar
Salt

Pack shredded cabbage in each jar almost to the top, but not too tightly. Place 1 teaspoon EACH sugar, salt and (optional) onions and dill on top of the cabbage in each jar. Fill the jars TO THE BRIM (slowly) with BOILING water. Quickly screw on lids; tighten (use mitts or toweling). Turn jars upside down to force out any small bubbles and to heat lids for good sealing. After a couple of minutes, turn jars upright and wait for the "ting" that indicates jars are properly sealed. If jars do not seal tightly, empty, drain and rinse cabbage and start over with fresh seasoning and boiling water...or cook your favorite shredded dish. Let jars of kraut stand, upside down, for 6 weeks before using.

This may not be as sour as conventional or commercial krauts. You can add a little cider vinegar or mild prepared mustard. Suggested serving additions: A little more vinegar and sugar for sweet sour, caraway seed or sauteed diced apple, bacon, onion, potato or !!