Philly-style Kielbasa with Fennel Kraut and Peppers

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For the kraut:

1 head white cabbage, finely shredded

1 cup cider vinegar

3 cups water

1 tablespoon salt

1 tablespoon whole fennel seeds

For the kielbasa:

2 quarts water

2 (12-ounce) bottles lager (recommended: Yuengling)

3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)

For the peppers:

1/4 cup vegetable oil

1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips

1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips

Salt