I love sauerkraut, too, and have made it a couple of years during the summer canning season. I'm now thinking it's too boring with just plain green cabbage after I've seen this :)

I was amused by your description of mustard as "America mustard." Does the rest of the world call it this? To us, it's just "yellow mustard" or "mustard." Anything that's grainy or brown is considered to be deli-style or brown mustard.

But if I were to pick any of them to call "America mustard," it would be the smooth type you have pictured here. That's what we default to when someone says "mustard."