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Good climate for kraut! It will take about 8 weeks. I would never use plastic, only a ceramic crock. I usually put up a #8 and a #6 crock(s) in mid October. Kraut is usually done by Christmas. Make sure crocks are really clean and you have a good spot in the garage, not on the floor. I always get or grow the big flat head dutch cabbage. I take off the nicest looking outer leaves and set them aside. Shred the rest fine. Best to invest in a kraut shredder. It needs to be cut fine. Start layering in and about every 4” sprinkle liberally but not heavy with kosher salt. After I get the first layer down I nest in the saved whole leaves. You don’t have to do this part but the soured whole leaves are just the best for stuffed cabbage. I fill up the leaves with shredded cabbage and keep going til the crock is full. It takes 5 or six of those really big dutch heads to fill up the 2 crocks I have. When the crock is full I add a quart of water with 1 cup of kombucha. This will kick start the fermentation and when I do this I have almost no scum and I don’t lose any kraut to rot. Weigh down with a plate or I like to use a wood circle cut out to fit my crocks. I use a couple or 3 patio pavers in a clean plastic bag to weight down the wood. I lightly wrap the top of the crock in plastic wrap just to keep any dirt out. I start checking after 6 weeks to see how close it is getting. If you get scum you do need to skim it off. The cabbage will all be translucent when it is done. About the only way you can s crew up making kraut is to use too much salt or make it when it’s too warm. I have a nice picture I’ll post of this years.