I am from an Eastern Europe. Whole my live, I eat fermented cabbage and cucumbers. They still make them in wooden barells there and sell on farmers markets.The dish called Hunters Cabbage Stew is made from it or half and half with raw cabbage, plus juniper, meat and much more. Not too many people drink a juice, and it is a mistake.
Since I am in North America I am looking for a decent sour kraut without success. It is good you make your own, but what is water doing with it?
Homemade sour kraut is good for salads, just add apple and anything you like. Remember to chope a little cabbage for it.
it stinks during fermentation.