Uh, why are people saying basement? Keep it in the fridge. It's colder in your fridge. Cold is how you're going to slow down the fermentation process. If it's any warmer, the kraut is going to continue to ferment and soon you'll end up with something that's carbonated and too sour and digested to the point of not wanting to eat it.
If you have no room in the fridge maybe keep it there just for now and put it in the basement or garage once it gets cooler. It's 80 degrees here today in PA, so I'd be worried it would be too warm even in a basement.
I don't know what all you people are talking about by putting it in the fridge, but I keep mine in a dark cupboard at room temperature, and it's been fine.
Also, I had some sauerkraut from a year ago, and it was fine being stored in a basement.
The more salt you add to the sauerkraut the better it stores. Better storage means that it lasts longer before all the cellulose is broken down and it turns to a kind of mush.
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