"g-ma"....you have really peaked my interest. Didn't know that this could be done!! Soooo, I Googled ("making sauerkraut in a jar") and came up with the following:
http://archive.mailtribune.com/archive/99/sept99/9899food.htm
http://www.sauerkrautrecipes.com/recipe6885.shtml
http://davesgarden.com/community/forums/t/770820/

The following is the one that sounds most interesting to me, and the one that I will most likely try:
http://thesunnyrawkitchen.blogspot.com/2007/08/fabulous-ferments-making-sauerkraut.html

(Don't see where any of them use sugar.)

Thanks "lisbet". Before receiving your post, I had to put mine up the best I could remember, as the cabbage was READY. I used 1 tsp salt & sugar and a sm. pinch of caraway seed per jar. I topped them off with almost boiling water that had 3/4 cup of cider vinager per gallon of distilled water, (within 1/2" of top). I put up 36 jars....so I hope these come out as well as last years....*crossing fingers*. Again, I thank you for your reply.

Thank you "g-ma" for giving your remebered method. It is worth a try. That is the only way to get a results at the end, trial and error. Hopefully, with the expense of food the errors are few. Cabbage should be pretty reasonably priced at this time of year. I'm willing to experiment!! Love good sauerkraut!! Good Luck to you!!

"g-ma" Just got this in my e-mail. Thought it might be of interest to you. :-)

Here is a link that might be useful: Sauerkraut