The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
I like it on sausages/bratwursts and in some wraps. I don’t go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it’s done fermenting and keep it in the fridge. They can last years if kept properly.
get a big ass pork shoulder and rub it all over with barbecue seasonings, roast it, chop it up with like a whole bottle of good barbecue sauce, and then use that for sandwiches with this sauerkraut
that’s what i’d do