A lot of recipes I use have you drain the sauerkraut to death before cooking with it. One of my favorites is an old one from Gourmet Magazine where you brown center cut pork chops after you stuff them with a fried sage, breadcrumb and garlic mixture, then put them on top of drained kraut and cover them with a pound of chopped kielbasa, then another pound of kraut and add a little white vinegar, white wine and chicken broth, then simmer it for two and a half hours. The chops are so delicious and can be cut with a fork; serve it with whipped sweet potatoes with some lemon and maple syrup in it.. Yum!