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So, I had 2 ferments, both equipment were boiled to sterilize. I rinsed the peppers to remove dirt, and I wear gloves. The 2 ferments were doing great, until a few days ago, both were clearing following fermentation. One developed mold/Kahm, the other, the clear liquid turned black… I never saw...

I am a chef by trade, and beginner somewhat of fermenting. I have a big question for y’all. These are ferments about a month old, the one with black liquid just turned dark, it was clearing until 2 days ago. I am asking why? I have not seen this before. The other I get, and I am throwing out the...