Well, that's sorta a useless Chow time window. Anyway, for future reference: be sure not to get canned sauerkraut - assuming you're not getting from a real crock or barrel, bagged is best, then jarred. Always avoid canned.
Melt some goose/duck fat, lard, butter or oil (preference in that order) in a sautee pan, cook some finely shredded or diced onions until soft. Meanwhile, rinse the kraut. Add some dry white wine or riesling to the pan and cooked down a little. Add the kraut with diced or shredded apple and some caraway seeds or juniper berries to taste. Cook until flavors are nicely blended.
Gosh, you're probably already chowing down. Next time, try adding a half teaspoon of caraway seeds (or more to taste) for every pound of sauerkraut, plus one apple, peeled, cored and diced or shredded.
Another nice addition: some fat to mellow the sourness. If your crowd is OK with pork, start by cutting four slices of bacon into half inch strips, sauté them to render the fat, then stir in the kraut and apple. Alternatively, sauté your kraut in a couple of tablespoons of butter.
You can also add a half cup of cider, beer, or chicken broth.