Most of the common sauerkraut that I see tastes like steel wool when it comes out of the can or bottle. On the other paw, it is a lot easier than shredding and fermenting a head of cabbage. Therefore, the recommended course of action is to squeeze out the existing liquid, replace it with white wine, mince an apple into it, season and let it simmer in pork fat that comes off the sausages, ribs, and chops that you cook with it.
Doesn't taste like steel wool any more.
Takes a lot of pig to make commercial sauerkraut taste good.