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The best sauerkraut is made from cabbage that is harvested after frost. Cool weather increases the production of natural sugars in the cabbage that are needed for fermentation. It is best to wait until the first frost to make your sauerkraut.
Fermentation is also influenced by the temperature at which the kraut sits until desired fermentation is achieved. Ideal fermentation temperature is between 70° and 75°F. Sauerkraut that is fermented during warm weather is more likely to develop undesirable molds and yeasts.