I’ve made a couple of ferments of jalapeño and kiwi fruit recently and they’ve gone pretty well to making hot sauce but I’ve just had one fermenting for a week and a half now and there is like a white dust type thing happening on the jalapeños and kiwi fruit themselves. Photos attached. Is this kahm yeast? The brine is a fit cloudier than usual but there isn’t really stuff gathering on the top of it.
Would be keen to know if others have experienced this?
Should I open and grab some of the stuff off the veggies/fruit so it’s no longer in the brine?
Was planning on only leaving it in for another 3 or 4 days before I whipped it into some bottles.