Oh no,.... don't throw any of them out based upon the yeast growth.
The yeast doesn't indicate there is any spoilage.Its a common occurrence.
Just remove it as best you can and make sure there is enough brine to keep the ingredients submerged. If not add some more brine.
The growth will only occur on the surface where it has, or has had, access to oxygen.
The peppers themselves are under the anaerobic protection of the brine.
In the past I have experienced the same growth several times...often in batches that contained identical ingredients as others that never had any growth at all.
Its ugly.... but harmless....if its removed from the ferment, the end result is unaffected.
Be aware, that it's a fine line to balance Mother Nature's rules by reducing the amount of salt when using a starter, especially with the dry brine method.
The dry brine method depends upon salt drawing out the natural juices of the vegetables used, but at the same time the salt also inhibits the starter's activity that results in the creation of acid.
Some veggies(like cabbage)are considered to be "self brining" because of their abundance of natural juices, and are extremely easy to ferment successfully using much less salt and without any kind of starter.
Conversely, some veggies(like some pepper varieties)contain much less juice, making a successful dry brine even more difficult. Plus, peppers have all that area inside the pod that can hide blemishes or defects inside the fruit that become part of the fermented mash.
(Note: I've often included a couple leaves of cabbage in whatever I'm fermenting, just for the self brining qualities it brings)
Case in point:
On Saturday I did a small dry brine batch(approx.-200 grams) of a ghost pepper mash. I added 5% salt by weight,1/2 tsp kefir starter,and 1 TBS sorghum.
As of this morning there is still no evidence of airlock activity, and it appears to have some yeast forming on top.
I have used the same proportions many times previously and had successful ferments without a hitch, but those ferments weren't same variety of pepper.
I consider this kind of symptom as a reminder that lacto fermenting is a balancing act of variables. There are times some of the variables are unknown until there's an indicator of some kind, which requires some sort of action or "tweek" to regain the balance.
Don't get discouraged,enjoy the process and then the end results.
Edited by Chili Monsta, 29 September 2011 - 01:27 PM.