bottled water can work, but you can also use spring water or distilled water available in gallon bottles at most grocery stores.
My great-grandmother always isnsted that you use only pure spring water or distilled water from the store to make sauerkraut, because it doesn't have anything in it that will interfere with the yeasts and bacteria that ferment the cabbage (sanitation is just as important for good sauerkraut as it is for cheese)
Boiling your water should work, IF the water hasn't gone through a softener (it will have salts in it) or IF it is not from a city system (it will have chlorine and maybe fluoride in it) If you live in the country, this means use your hard water line (your outdoor hose spickets should be hard water) If you live in the city, this means buy your water.
The same water guidelines apply for brining and washing (or they should, anyway)