I eat homemade kraut probably something similar to what you have, live. So you can get lots of probiotic benefits from just 2 Tablespoon servings daily. Try mixing it with green salads, Tuna with mayo, as a condiment with fish or meats especially sausages, on a burger, a bit mixed into scrambled eggs right before plating, use your imagination. I generally like my kraut simple so it’s versatile. I just finished fermenting about 8 liters this last week and I eat about half a cup most days. I tend to just use cabbage salt and a seed like caraway or my favorite fennel. I also like to mix in coriander seed with the fennel. As you eat it more it grows on you, start small. You don’t want to cook it but you can mix it with warm cooked foods.
Often that sort of blend contains garlic. Not a favorite kraut addition for me personally for everyday use. You might enjoy that with certain things though. I prefer the cleaner crisp bright flavors like ginger and hot peppers better. One exception to that for me is kimchi. Try getting a second flavor that’s without garlic if the one you got has it. You might find it more palatable.