My first sauerkraut! Need an experienced eye on my setup

Hi all! I'm making my first sauerkraut today.

As a guide, I'm using the book "Fermented Vegetables" by Kristen and Christopher Shockey.

I think the quantity of brine is OK.

I'm using a glass jar since the kraut itself is low volume. The authors recommend using a cabbage leaf as a first follower and ... positioning the leaf was quite the task since the volume isn't sufficient to bring the leaf under the jar's shoulders. The brine is creeping over the leaf already.

I don't like the second follower setup at all, and am going to look for some river pebbles shortly to put into a Ziploc.

Other than that, anything look amiss?

looks good to me.  The river stones are a good idea though. We have an old crock we sometimes use and we just drop a plate on top of it to keep the cabbage submerged.
My wife likes it after about 3-4 weeks, I prefer 3 months or more.  Just keep fermenting till you get the taste you want, you cant go wrong. After over 35 years of making it, I have never had a batch go bad, nor ever heard of anyone getting sick after making and eating it.
Good luck.

It should be okay - will probably oxidize a bit on top, but just toss that bit when it is done.

I usually use a glass weight (https://www.masontops.com/products/pickle-pebbles-plus) to keep my ferments submerged, but another great option is a plastic bag of the brine solution placed into the mouth of the jar. The liquid weighs the ferment down enough and spreads over the whole surface, keeping oxygen away from any bits that poke out and still allows bubbles out.  And in case of any leaks, it doesn't contaminate or dilute the brine already in the jar (like plain water could). Then I just tie a cloth over the rim of the jar to keep it clean.