I am in tune with Helga! My heritage too, I Love sauerkraut but there are many to choose from and you do need to try a decent one like Helga says, My mum fried onions first and then mixed it thru and sometimes added a bit of sugar if it was too tart. it is the new thing around now like that asian Kimchi. Fermented food has been around forever, a good way to transport food in the early days and now it is "discovered" again.
No. I don't really like sauerkraut. I tried it recently when we were in Germany, but it was a bit sour for me. I'm sure that the sauerkraut they have here, is nothing like what you would find traditionally in Europe, unless you make it yourself. I don't like processed meats like sausages or frankfurts, so I wouldn't use sauerkraut with them, since I don't eat them. In Europe, they put it with any meat dish really.
I love homemade sauerkraut the way Grandma made it. Grandma had a German heritage and she served sauerkraut with chicken or other meat, basically anything you would eat cooked cabbage with. I occasionally make it but mine doesn't taste as nice as Grandma's.
Finy, to make authentic home made sauerkraut it takes from 6-12 months and there is nothing wrong with the bottled versions. Czech and Dutch brands are better than the other countries and it keeps in the fridge for a few weeks after opening. As well as having it on continental sausages on a roll, we have it with pork knuckles and schnitzels and bratwurst. Sometimes it like it with spec or a little bacon in it, dried fried of course and it is beneficial for gut health, so don't throw yours away - look after your health.