Why isn't glass ideal for the fermentation of sauerkraut?

I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentation to be done in a plastic container. This answer here on SA suggests that fermentation in glass is "higher maintenance" What's the best container to ferment vegetables?, but that is counterintuitive to me.

I believe it, since it meshes with what Alton Brown recommends, but why? And is there an advantage to the traditional ceramic pot or the newer high-tech container?