Im new to fermentation, but have been trying to make a different ferment every month or so. This month's project is jalapeños, and they're done, but there's a swirly yellow mold on top and floating throughout the brine. I spooned it out and packed the peppers into jars with the brine but I wanted to know if yellow mold is more dangerous than the white mold that is more commonly encountered in fermentation? Thanks for any help!
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