Talk to me about sauerkraut

[*MamaJen*]

So I really want to make a batch of sauerkraut, but I've never fermented anything before, besides one batch of kombucha that went terribly wrong. I've read about it online and it seems pretty simple. But I live in Texas, and it's still 80 degrees in my apartment most days while I'm at work. I keep hearing that your home should be below 75 for sauerkraut. Has anyone made it in hot climate?
Alternately, have you had success keeping it in the fridge?

[Magelet]

I've made sauerkraut before when it was above 85 for sure (hot spells). It goes much faster, but it works just fine. Rather than a month at room temp (what we do when the kitchen is 60-70 or so is about a month usually though I know some people do more like a week at the same temp, and at work, we do six weeks), it might take a week or two. When it gets as sour as you'd like, you can just put it in the fridge then.

Unless your house is more like 110 or 115, I really wouldn't worry at all, just check it frequently. (I don't know how it would go about above 100 or so, it might not work as well, but it might work fine)

After I ferment it at room temp, then I put it in the fridge. Sometimes a long time, but honestly, it's gone quite quick.