I was in Germany once and I noticed that the sauerkraut tasted significantly different than the stuff I make at home. I know... big surprise food tastes better in the country it comes from.
But I would like to recreate this on some level in my own home. What is the traditional German way to prepare sauerkraut? It's not as simple scoop it out of its container.
Also, when a direction calls to drain the Sauerkraut, how well should it drain?