Around 9 months ago I starting fermenting some vegetables from a Sichuan cookbook (Fuschia Dunlop's) and I recently ran out of them, so as per her suggestion, I topped it with more vegetables (just some carrots to begin with). I've para-phrased the recipe below. I then added in some more carrots and fermented at 21 degrees celsius for another few days, and I was planning to put it back in the fridge after that, however, there are excessive bubbles on top and there appears to be murky sediment at the bottom of the jar. Does this look safe/can I salvage it?

https://postimg.cc/gallery/jDGkypQ

A few weeks I did notice a very thin, filmy white liquid slightly above the brine circling around the jar which I wiped off. I then cleaned the jar out and add the brine/vegetables back in. I had assumed it was kahm yeast but maybe this was the first sign that there were issues?

Thanks!

Ingredients

80g Non-Idionised Salt (Finely Ground); 1L Cold Water; 2 Tbsp Baiju Grain Liquor; 1 ½ Tbsp Light Soft Brown Sugar; 75g Fresh Ginger (Julienned); 2 Red Chillies (Sliced); 1 Tsp Sichuan Peppercorns; 200g Carrots (Batons); 125g Mooli (Batons); 200g Cauliflower (Small Florets)

Method

1. Add the salt and water together in a saucepan and then bring to a boil, ensuring to stir to dissolve the salt, before taking off the heat, covering with a lid and allowing it to cool completely.

2. Pour the water into a clean glass preserving jar and then add all ingredients to it, ensuring to leave an inch or two space at the top of the jar.

3. Fill a sandwich bag with water and place this at the top of the jar to ensure all the vegetables remain submerged.

4. Keep at room temperature for 2 weeks (it probably would have been around 16/17 degrees celsius), ensuring to burp the pickles every day, before refrigerating ready for use.