This is a batch of red cabbage kraut with carolina reapers. I am unsure if the pigments from the cabbage have leached into kahm yeast or it is some kind of blue mold. The finished product looks and smells fine, but I am refraining from eating it for obvious reasons.
Early Stage looks like Kahm Yeast
Later Stage looks like a mold has set in.
It left a very dark blue/Indigo stain on the white plate I was using as a weight.
Anyone have any experience with this?