Hey everyone, first post here, but I really need some expert opinion. My most recent batch of fermented green hot sauce has a white layer in each of the finish jars (all 30 of them). Ive been making hot sauce for 2 years and have never had this problem. Id hate to throw them all out, but would also hate to get anyone sick. Ingredients are peppers, garlic, salt, and vinegar. I didnt think mold could grow in vinegar, but dont know what else it could be. Salt separating? I didnt notice a difference in taste than normal... Thoughts? Thanks.