Here is one (well-tested) suggestion on what to do with kraut:
Chocolate Sauerkraut Cupcakes
1 cup sauerkraut
2 ¼ cup cake flour
½ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp table salt
2/3 cup butter (room temperature)
1 cup sugar
3 large eggs
1 tsp vanilla
1 cup water
1 cup mini chocolate chips
Preheat oven to 350F.
Rinse and drain sauerkraut then run through the food processor to make fine. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla. Beat until well incorporated. Beat in sauerkraut.
In a second bowl, combine dry ingredients, sifting each.
Add dry to wet batter in thirds, adding water in between each addition. Beat only lightly.
Add the chocolate chips using a wooden spoon.
Line muffin tins with cupcake papers and fill with batter.
Bake for 20 minutes (check with a toothpick).
Let cool 5 minutes than remove from pan.
Ice cupcake when completely cool.
4 cups icing sugar
½ cup cocoa
1/3 cup butter
1 ½ tsp vanilla
¼ cup milk
Beat butter and 2 cups icing sugar.
Add cocoa and beat.
Add 2 cups icing sugar, milk and vanilla. Beat.
Yours in food, Keltie