Uncooked (raw) sauerkraut has, among other things, vitamin C and lactic acid bacteria, which are good for the immune system and digestion. But not everyone tolerates raw sauerkraut well. In my grandma's traditional recipe, it is cooked for quite a long time. This makes it easily digestible, but unfortunately loses the vitamins and lactic acid bacteria. If you want to preserve the good ingredients, you should only warm up the sauerkraut and not bring it to a boil. (Unlike in this recipe. ;D ) In order to get it creamier and not so sour, you can add a roux and some sugar, as shown in the recipe below.