I'm new to the fermentation game. I've made simple things like kimchi, sauerkraut, preserved lemons, and salt fermented pickles. Recently I packed some extra tomatoes in a salt brine with garlic and herbs, covered them loosely with a linen, and actually forgot about them for two weeks. When I rediscovered them today, there was a thin layer of scum and mold on top of the brine. I skimmed it off and the tomatoes seem fine. They are bright red with no mold. Are the tomatoes ok to use? Is the brine ok to use? Thanks everyone!