The way to eat kraut is:
1. Ensure it is naturally fermented. If it’s on the shelf at the store, it is NOT. Naturally fermented kraut is refrigerated.
2. Never cook it. You kill all the probiotc benefit.
Eat it as a side dish, cold or room temp. Same as naturally fermented pickles.
I’ve been getting Ba-Tampte garlic dill pickles which are fermented. They are good.
I just got a bag of their sauerkraut, which I believe is also fermented - no vinegar listed as an ingredient.