mold question

The first question I would ask is what kind of container are you fermenting in?  Next, are you using a starter?  A lot of people, myself included, started by using mason jars.  The reason is to create that oxygen free environment to keep the bad bacteria away.  During the fermentation process, the lactobacillus bacteria gives off carbon dioxide (which is heavier than oxygen) and will push the oxygen out of the container.  I'm sure someone on here would know way more than I do and can answer your question, but pictures, if possible, would help.

Hi whitemoses yes you should post a picture. Also if it's white looking milky like its most likely kahm yeast this is harmless. If it's dark or colored throw it out no sense in getting very very sick mold other than kahm yeast is a deal breaker. But please try to post pics and please newer members read fermenting 101 or ask any of the fermenting crew here we'd be glad to walk you through it. Hope its OK keep us updated.
Cheers

Ok thanks for the feedback.  I am pretty confident it is mold and not Kahm yeast by looing at pictures (there is Kahm yeast growing as well which I know is no problem), but assuming it is mold let's say a very bad mold I am just not sure whether it would still have an effect on the peppers if they do not come in contact with it. 
 
I think the problem is that most people use the method of first blending theirs peppers hence creating an area in which the mold would come in contact with the mold.  That is not what I am dealing with.  I have read tecks that suggest one could simply put the peppers in whole and create an air barrier between them and the surface mold and even in my case where mold does form, no harm no foul.  Then I see people post that if you see mold throw it out.  I am not sure if that is limited to cases in which peppers are pre blended and thus coming in contact with the mold by rising to the top or if it is across the board, even in my case where they are weighted and below the surface entirely.  Reading in fermenting 101 it seems like for some reason nobody really mentions my method of putting peppers in pre blended (which makes me wonder why  )
 
In my scenario I did not attempt an oxygen free environment thinking it would not matter as I created a barrier. I am just second guessing if this idea is incorrect.  What I did last night was pull my French press up thereby removing all of the mold that was forming above it and rinsed it off.  All of the peppers beneath that surface were free of mold and there was no foul smell (it actually smelled delicious)  In an abundance of caution I think I am going to purchase an air lock and move to the oxygen free environment.  Still not sure why I have read this is not necessary and that it is simply more work for nothing but I am getting cold feet in doing it this way.  I am only about a week and a half in so I guess I can either throw them in whole as they are right now or blend as most of you guys do and put them in my mason jar this time with an airlock on top.
 
Thanks again for your help. 

The reason we make a mash for our ferments is by grinding the materials going in to your ferment you have more surface area for the fermentation process to take hold of while whole peppers will ferment the process takes much longer and your not getting to the inside of the pepper. This is why some who ferment whole fruit slit them open first. I also use the brine in processing the sauce so if dangerous mold is present you don't want to use. Even if your just eating the whole fruit ie the peppers you can not be certain all bacteria has been removed. Some can make you very sick or worse. Never want to get sick or worse friends or loved ones. So you will see the fermenting members here air on the side of caution. I understand your thinking but won't help if you get someone sick or yourself. Most members make a mash it produces a better final product. As well as making the sauce a much easier task. Now some members do use chunks instead of mash but iv'e tried most methods and mash always produces a better finished product.
 
 I also let my ferments run a minimum of 90 days. Are you using a ph meter to check your ferments? Most members use an airlock for peppers i dont for my dill pickles but they spend much less time fermenting. So try a mash you won't be sorry. More surface area comes in contact with brine better fermentation  Have many great methods for you to try have you used wine for brine AMAZING finished product my favorite way!!
 
PICTURES my Friend  

Ok I'm beginning to get it.  So correct me if I am wrong, but I don't think it would be too late to simply mash what I inserted whole(They were slit) about a week and a half ago and put into a mason jar using an airlock correct?  I would simply throw out my brine that I used that could have gotten contaminated and start with a new brine.
 
I am looking for a ph meter and did not want to spend a arm and a leg.  The ones I see on amazon seem to be at least $100.  Can I get one cheaper? 
 
I have not tried wine (like real wine or rice wine vinegar?) and that sounds intriguing.  Maybe I can give that a go if I can transfer what I have into an airlock jar. 
 
Thanks for your time in responding!

Ok I think I actually answered one of my own questions by re-reading the wild fermentation 101 page.  I think not only can I now transfer these peppers to an airlock, but that I essentially just did the wild fermentation method which is very much acceptable.  It also seems to me no reason to add whey or any other culture, but that I can now add carrots or what not if I choose. 
 
I am going to keep trudging along and make another batch the traditional non-fermented, boiled and refrigerated way and see if I can tell a difference.  We will see.