If you start a batch of saurkraut now. It should be ready for Oktoberfest. What tips and hints do you have?
I use 2 tsp of Kosher Salt to 1 pound of cabbage. And just normal large glass jars with a baggie filled with brine 3tablespoon salt to 1 cup water. To seal it. Overnight on the counter for 1 to 2 days..then in the fridge for 8 weeks or so.