Happy to be here

I Love hot chili, always do my mix at home, it lasts for a week or so, a mix of green chili, habanero, 1 or 2 Carolina Reapers, salt, vinegar, unpeeled lemon, and lime, then mash.
I have it with pasta, rice, anything, even burgers.
Now found the love of fermenting, I'm here to gain experience and guidance. Started my first chili mash 10 days ago, fermenting jar with an airlock, I will post some pics later so you who has more experience than I do can have a look at it, I think I might need some advice as I see some white on top, I'll give it another week and share a pic, hope I did it right! Billy