We have a farmer coming from the Alsace, twice a week and she makes the Sauerkraut herself with not additions, except for the salt - the best you can get.
However, I eat it as salad raw. A while ago I found to my amazement that it goes well with a little olive oil and I add different things, like tomatoes, pinaples, oranges, apples what ever is in the fridge. It is amazingly versatile.
If you eat that kind of thing.
