I'm familiar with the method. However, I don't have any cool or even "room-temperature" spots available in the summer. The temperature in here fluctuates between 55F and 88F on a daily basis! Can I still make sauerkraut under those conditions?
Concern: Proper fermentation, bacterial growth, ...
You could always try a sun cured sauerkraut recipe. I'm a big fan of sun cured dill pickles myself.
Basically you pack your jars, pour the brine over the cucumbers, seal jars, and stick in the sun for a week. Since you're already familiar with the pressure cooker it shouldn't be too hard.