Sauerkraut Storage

I got cabbage on sale cheap, and have been running amok, making all kids of odd flavors of sauerkraut (Mexican spice! Cabbage, apple, ginger and garam masala! Planning a batch with black garlic tomorrow!) and the fridge is filling up fast. I ferment in crocks, then jar it into quart jars. Putting tattler lids on them, with the rubber ring, no heat seal, jars packed hard to the absolute top, doubt a teaspoonful more could be added.

Do I have to keep these in the fridge? I currently have a cool space, but it won't last, within a month it'll be warm in there, and it's not very temperature stable. Can these hang out at room temperature? Will they keep fermenting if I do? Will they blow up? I like where they are at flavor-wise, don't want them going any further.  

Advice is appreciated!!

:D

Hmm.

You can skip the fridge by letting the process continue..

Or you can can them and then skip the fridge which would downgrade the probiotics count considerably.

Or you can max the fridge.

Or you can share..and not have to worry about any of the above.

It address is...