I've had sauerkraut in Germany several times, it can vary in it's sourness and it may be a Marmite thing - you either like or not according to your taste.
Fresh and fairly mild it is lovely.
More like pickled off cabbage isn't it? Imagine a shredded white cabbage left in the warm to sweat and smell for a few days and then bunging it in vinegar :-)
It will certainly keep the visitors away ... Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
I'm no great fan of most cabbage-based foods, such as the Polish dish, bigos, (although I do quite enjoy some decent gołąbki from time to time), so I've decided that sauerkraut isn't for me. However tastes differ, so you might like it (and it's meant to be good for you).
Try it....only your opinion of it matters to you. Some will love it, others will hate it and all opinions in between. You try it and see what you think.
Sauerkraut has no vinegar in it. I like it hot with boiled ham hock German sausage boiled potatoes and plenty of mustard. Heating it up takes some of the sourness away.
We like it....but, rather than plain, soften a thinly sliced onion and sliced eating apple in oil/butter and stir into sauerkraut as it's heating.
Nice with "porky" things,,,,frankfurters, bratwurst, bockwurst etc.
Not much I won't eat but I would give it a miss.I have pe4rsevered with it several times and it always smells and tastes like bicycle inner tubes to me.