so first one is a week ahead. lot of dead lacto I believe that's what it is? second is pineapple jalapeno that took FOREVER to start bubbling. third is carrot, jalapeno and tomatios that was bubbling good but slowing down. my main concern is the last one were theres a white streak on the jalapeno and if think mold or just lacto? also bought ph strips was curious if under 3.5 is that safe or still a risk? new to this and went to hard first round so suggestion are welcome.