It's getting too sour.

I made some sauerkraut but took quite a while to eat it all. The sour taste was extreme in the last bit.
My question is, what can i do with sauerkraut to stop the fermentation process once the product is sour enough for my taste - outside of eating 3 cabbage-worth of ferment all at once, that is.
Hoping for some ideas.

Refrigeration dramatically slows the rate of reaction.

We refrigerated as Joseph mentions and also make only a half gallon at a time.

Depending on the weather, we ferment kraut anywhere from one to three weeks on the counter then refrigerate...there are two of us and it seems to keep fine although I like it pretty sour as long as it's still crunchy.

Once mine gets too sour, it becomes an ingredient in other dishes.  For instance, a couple spoonfuls cooked into stew/casserole/etc.  Or as a garnish on salad, or on top of chili (some people like sour cream on chili--it's the same idea).  Mince a little bit up and mix it with cooked vegetables.  A little every day and I soon use it up.