That's probably it, though I don't know how long it's been there. It never gets really 'soft' unless you shred it very finely, so homemade is typically still a bit crunchy. But yes, salty, sour, raw and tangy.
You don't cook it. Germans for example will fry their sausages and then load them into a bun and just put the sauerkraut on top. At the most they would just quickly toss it in a pan to heat it.
You can put the leftover sauerkraut in the fridge, good for 2 months at least.
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