And after 1 day comes the procedure with aeration (pitrocite) - carefully insert a rubber hose (you can put from the beginning, when you arrange the cabbage) to the bottom of the barrel and every day for 1 week it is blown into the brine. I blow for about 5 minutes - this procedure speeds up the fermentation process and prevents the formation of "flower" on the brine.
You can see in the picture my installation - for 1 week I kept the barrel of cabbage in the kitchen, pressed with a jar (the jar sits on a plate), hose and I did breathing exercises every night :)