Traditional versus modern Sauerkraut — which wins?

I've now had Sauerkraut prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dark rye bread in the way regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. The robust and filling character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Bavarian beer hall context for the traditional version adds meaning that plating alone can't provide. schnapps after the meal with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.