Ingredients, cut size, brine salt levels, ambient temps - its a whole lotta variable factors at play with ferments. I tend to blend all my ferment mashes into tiny bits, and as such I find that a 'cap' of some sort is helpful keeping things submerged in the brine. I will tell you that since I've been using cabbage leave 'caps' I've not had a single kham yeast incident. Ferments will rise and fall with mostly complete disregard to what you 'think' they should be doing. It's important to remember that we're dealing with ancient preservation techniques that most were perfectly happy with 'letting happen' than we seem to be at present. Depends on what you're fermenting...
Your ferment is going, kham seems to be going away. Let that sucker ride for a bit and then process. Post resultant pics. Reap epic internet rewards. Link friends to your internet masterpiece and front requisite street cred. Purchase early 50's street rods and roach em into respectable 1/4 times. Once achieved, you are officially a fast car drivin, one love hot sauce makin certified badass. Post resultant pics.