It's better homemade... Start with a good sized jar, green cabbage, salt, caraway seeds, and juniper berries
Slice the cabbage thin into sauerkraut sized ribbons
-Put a layer of cabbage in a jar or crock (~3-4") salt, caraway, and a few juniper berries(not too heavy on the juniper)
-Make another layer of cabbage, and season again
-Lather, rinse, and repeat until your jar is full
Press the heck out of the mixture with your fist or something else flat and wide. By now, the cut and salted cabbage should have started to wilt and give off some liquid, so it will be a bit pliable. Once you've pressed the mixture as much as possible, add more and press that down too, until your vessel is full enough, but still has room to add something to weigh it down.
As it sits, it will give off more liquid. Place something sanitized on top to keep the kraut submerged (a plate, stone, jar, whatever). Anything sticking out of the top will eventually mold, but you can just pull it off and toss that part. Cover with some cheesecloth, or a lid and store it in a cool dark area for a few weeks. Skim the scum that forms on the top every now and then, everything under the liquid is safe to eat.
Every now and then give it a taste and when you like it, stick it in the fridge, throw some brats on the grill and crack open a nice dubbel.
Warning: It will look gross when the scum/mold develops on top, but it's not unhealthy... skim it off (and don't show it to anyone pre-skimmed)