While 'Wild Fermentation' is also taking place when using a Harsch crock, things progress a little differently. And to be totally honest there is an additional 'risk factor' if you can't avoid opening up the Harsch crock too frequently to check the contents. First point is that the Harsch crock is designed to provide an anerobic environment which favors the lactobacilli which are responsible for 'wild fermentation'. Second point is that Harsch recipes assume that this anerobic environment will be present, and therefore reduce the amount of salt to be added. High salt content also favors the lactobacilli ... but can also affect the flavor of whatever you're fermenting ... so the Harsch recipes try to strike a safe balance with reduced salt levels compared to other 'wild fermentation' recipes that can't depend on a 100% anerobic environment to make sure the lactobacilli win out over other ( potentially dangerous ) microbes. When you open the lid of the Harsch crock, X amount of oxygen will enter with the room air. This will promote the growth of other microbes. But as long as a good 'culture' of lactobacilli were present to start with, once the Harsch crock is reclosed the oxygen will be quickly consumed, the lactobacilli will again 'dominate', and everything will progress as expected. However, if the Harsch crock is opened too early before lactobacilli have become 'dominant', or too often, another ( potentially dangerous ) microbe can begin to dominate instead thus ruining your batch ( and potentially posing a food safety risk ). And the risk of this happening increases as the salt content is reduced. In my own case, when using a low salt Harsch recipe I like to add a little 'insurance'. While preparing the new batch, I also open up a pint of active culture yogurt and strain off as much liquid whey as I can from it into a side bowl. I then add this strained whey liquid along with sprinkled salt as each layer is packed in the Harsch crock. The objective of course is to add a lot of lactobacilli to the Harsch crock batch right from 'day one' to insure that they will quickly dominate the ferment.

I don't know for sure if it will help but just incase you aren't familiar with the fermenting info provided by NCHFP I've linked it below for you. My house temp runs about the same as yours but the basement works for me for sauerkraut. If no basement you might discover that a closet or linen cupboard can gain you 5 degrees cooler with less work (just hope the kraut doesn't smell up all the linens ;). But in theory, the ice chest idea sure sounds plausible. Good luck. Dave Here is a link that might be useful: NCHFP - Fermenting Guidelines

Oh and I should also mention that canning destroys the vitamin C, as well as the health-giving probiotics. Morse's sauerkraut and other artisanal sauerkrauts (as well as homemade) are never canned, and are live and healthful. To find out how easy it is NOT to can sauerkraut, (and why you don't need to, yet it is perfectly safe) I recommend www.wildfermentation.com or google the term 'sandorkraut' Good luck, and I think you will all be amazed to know that the hassle of canning not only is unnecessary, but makes the kraut less good. Think of the storebought canned on-the-shelf kraut, and then think of the type you find in the deli section, under refrigeration, either in tubs or bags. The deli type is squeaky/crunchy against the teeth, and more complex and delicious. It also still has full nutritional value, whereas the canned type has its nutrients destroyed by the heat and pressure.

In other words "to sterilize jars or not to sterilize" is that your question? OK - here goes. If I were to use the kraut soon, wanting it to be crunchy, I would put it in the fridge with cap on - making sure the ferment process was "completely" finished. No sense having to clean the fridge resulting from incomplete fermenting of same. Freezing - Either transfer fermented kraut into a freezer container, or leave in canning jar it fermented in - allowing expansion space in canning jar - avoid breakage. Canning - Remove from fermenting jar, sterilize jars for BWB per NCHFP guidelines. Drain sauerkraut, bring juice to boil. At this point, I like to taste and adjust flavor - sometimes adding a bit of white vinegar (my own preference). Pack drained kraut in jars, pour over the hot brine, allow head space, apply hot lid and cap. Process per NCHFP. Actually, from my viewpoint - it depends a lot on processing times - depending upon what you want to use the sauerkraut for. As long as the jar seals what difference would it make. I doubt there is a real question here once most of these initial safety steps are taken. The reason for processing times length may affect the texture of the sauerkraut for the most part. Most recipes that I use kraut for calls for baking in casseroles anyway. If one wants the crunchier kind - for sandwiches, etc., then leaving it in the refrigerator would be the method of choice. Sorry but I can't find any other way to explain the way I'm processing it, but I'd sterilize the jars if they are to be stored without refrigeration afterward. I re-read your post - about using jars that were not sterilized first - another thought comes to mind. When fermenting kraut (or wine), it is quite important to keep the fermenting product away from ambient air - to avoid contact with air-borne contaminants. My choice for a brine bag (or an air lock for wine), serves such a purpose. However, sometimes yeasts will form on top - some posts have related to this. The use of a brine bag will allow the natural fermentation gases to release, without letting outside contaminant air in. This might give the impression that the jars used in fermentation, then, might possibly have retained some air-borne pollutants while fermenting. It would be my choice then, to sterilize the jars prior to final processing. Just my 2 c's. Bejay