The difference between what you typically find in the US and what you had here is the actual fermentation process. The original sauerkraut gets the taste from the fermentation process, as is written in the excellent recipe by u/FatBoy_87. I would advise you to follow this recipe and yes, it will take a week to develop true flavor.
Btw: loads of other veggies greatly ferment. Fermentation is kind of fashionable these days, Noma f.e. is very famous for its use of fermented product. If you are interested in this, this is an excellent book:
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
It can't compare to self-made Kraut, but I've found "Hengstenberg Bavarian-Style" Sauerkraut" (https://www.amazon.com/Hengstenberg-Sauerkraut-Bavarian-Style-Ounce/dp/B004AH7A8E/) to be one of the best.
Yep!
It's these dried ones: https://www.amazon.com/Juniper-Berries-Frontier-Natural-Products/dp/B0012BUL96?ref_=d6k_applink_bb_marketplace
And this kind of caraway seeds: https://www.amazon.com/-/de/dp/B000UVZQ12/ref=mp_s_a_1_3?dchild=1&keywords=Caraway+seeds&qid=1611307329&sr=8-3
Just make sure not to be the grounded ones
If i wanted to take the easy way out and just buy pre-made sour kraut, would a type like this one taste like i want?
There is a good dictionary but it is German - Bavarian. There you can check Bavarian words, especially the spelling of them could help you.
This picture seems very similar to this one: https://www.amazon.com/Moosburg-Germany-Kastulus-antique-engraving/dp/B01BJ4FYX8. Which is suppesed to be from 1644