Possible Salsa Fermentation Problem

[Hyperbole]

I made a wild fermented salsa. No fermentation weight so I used a ziplock bag filled with water. Went to check it and the liquid on top was slimy. Not discolored or moldy. Just a thicker slimy texture. Threw it in the fridge for a couple days till I could find an answer. Took it out today and the slime appears to be gone or has sunk. Normal liquid now. Is this normal and safe to eat or do I dump it? Sorry for being long winded. Thanks in advance.