Hello,
Lately I've been doing lot of open air ferments. Never had problem with saukerkraut but I am currently fermenting some green tomatoes along with garlic and basil that is troubling me a bit because of a white substance that has formed.
https://imgur.com/wfeGDoT
https://imgur.com/5piyX4q
The very fact that it appears under the brine as well as its texture is not fuzzy but rather slick makes me think that it is no mold.
To be honest I researched a bit on this forum before posting and it seems to be what you call "kahm" but I thought I'd ask anyway.
Many thanks.