Some months ago I mentioned that was making sauerkraut (first time out for me.) I like the stuff, but dislike cabbage. As it puttered along, I had some concern that it might be the case that I liked "commercial sauerkraut" as opposed to the real thing.
It having been long enough, I find that I like the real thing just fine.
I like the stuff made with red cabbage just as well, plus it's amusing.
While apples may be a traditional addition in some places and seemed like a great idea, I notice essentially no difference in taste for fully fermented sauerkraut whether it has apples (about 25% to 75% cabbage) or does not - which makes me disinclined to put the effort of processing the apples and the apples themselves into future batches (though I probably will try carrots in a batch sometime.) There are more useful things to do with apples and the effort of processing them. They might make more of a difference for folks that are not really making sauerkraut (short-time fermenters) but the long-term is needed to get proper sauerkraut flavor on the cabbage side. Shredding a bit more cabbage is easier and cheaper.
Next year I may actually grow cabbage and brussels sprouts (I have not made the experiment yet, but I'm guessing that sprouts will also be improved to my palate as sauersprouts.)