Suggest that before posting a redundent question, that you do a search here for the key word 'kraut' and it will bring up a TON of useful info thats already posted here by many others.

80 degrees is a bit warm. 65-70 is better. The cooler the temp, the longer it takes. If too cold the kraut won't ferment. When doing in quart jars, have the covers very loose. Cheese cloth tied around the top is better with a container underneath jars to catch overflow. When it stops fermenting you may refrigerate or process for shelf storage. I would say maybe 2 or 3 weeks for your conditions.

Kraut threads when doing a SEARCH within this harvest forum..

Here is a link that might be useful: Kraut search

Thanks for the replies and link will get to reading.

Agree with Shirley - it is more like 3 weeks (mine is on week 3 right now) but 80 degrees is awfully warm. I'd move it someplace cooler.

Dave