I know that there's a harvest forum but there are also good cooks right here.
It seems to me that freezing sauerkraut might be the best way to insure a good product if fermentation is less than complete . . . But, wouldn't the sauerkraut turn black once defrosted?
I looked at the linked information and my technique, years ago, may have been doomed from the start. The crock was set on a shelf in the basement. It may well have been below 60F even in early fall.
Sauerkraut is not something I can eat lots of but maybe I should try again. Any thoughts on this would be very much appreciated.
Here is a link that might be useful: West Virginia University, 4 page pdf