fermenting New Ferment that is staying a fermented sauce

[SavinaRed]

I used a tsp of hooch from my sourdough starter and a tbs of salt. I'm going to keep this a fermented sauce after 60 days and keep it in the frig utilizing the good bacteria for heath reasons/benefits
 
The ferment has jalapeno,serrano, unknown annum that is significantly hotter than a serrano,  bell, apples, carrots, onion and garlic in a 1/2 gallon mason with airlock. 
 
Behind it is my 6 month fermented Caribbean Red sauce. I'm going to process it this weekend. 

 

[dragonsfire]

Good luck

 

[SavinaRed]

Good luck

thanks it's an experiment

 

[chiltepin]

That's gonna have a nice color when done. My jalapeño that is +90 days ferment seems to have more of carrot and onion.
I tried to do 1:5 pepper to carrot. Oh well.

I wanna see the Caribbean Red when done! I transplanted my CR last week and almost killed it.

Here is my jalapeño ferment:

http://imgur.com/4b2gmKQ

 

[SavinaRed]

I just checked my ferment and it has a few spots of mold on the top. What should I do ?

 

[JohnsMyName]

What color is the mold? Is it furry? 

 

[SavinaRed]

What color is the mold? Is it furry? 

I will check tonight when I get off work and take a pic.
 
Also thinking about placing a sandwich bag filled with water on top after removing the mold and try to save the fermented sauce.