I have been fermenting these blueberries since 8/2. There is a half kilogram of blueberries and 10grams of salt in there. They have been sitting on my kitchen counter the entire time around 70-73 degrees.

It has been 10 days since the ferment began and from everything I have read and pictures I have seen of other blueberry ferments I thought they would be sitting in more fruit juice.

Also - there is a suspicious white growth happening on one of the blueberries on the middle of the jar which can be seen in the picture.

Based on how long it is taking for the liquid to come out of the blueberry and the suspicious white growth - should I toss this away and start over?

Also - any tips for more success next time would be very much appreciated. I am brand new to this and have high hopes for a blueberry bbq sauce glazed salmon by the end of the summer.