1 firm head of cabbage
Dill (if desired)
1 tsp. pickling salt or free running salt (not iodized)

Start with a good, firm head of cabbage. Make it in the dark moon. It keeps white and firm. (Go by calendar in almanac. When the little old moon is solid black, that's the dark moon.) Otherwise, it won't be firm, crisp and white. Cut cabbage in half; remove core and slice or shred cabbage very fine. Stuff into sterilized jars (pints or quarts). Pack kraut in the jar nice and tight, but not too tight, just so you can push on it and it is springy.