Sauerkraut

My nutritional therapist has advised me to eat plenty of sauerkraut, because it is - apparently - chockful of beneficial bacteria. So, yesterday, I dutifully took myself off to Tescos and bought a big jar of fermented cabbage. This evening I had it with sausages and mashed potato. I thought that combination was suitably...err...germanic. But how I'm going to eat the rest of it, heaven only knows. Anybody got any ideas? Crucially the sauerkraut must remain raw, as heat will kill off the helpful bugs.