This is an interesting subject. I have been thinking about making my own kraut as my husband loves it. I don't so much. If I eat it I usually put brown sugar and butter on it and then it's good. I will eat it mixed with some kind of ring bologna or sausage or something, but prefer putting brown sugar on it.
I haven't tried making it yet but, I did order a fermentation lid so would like to know how that goes, also.