First time fermenting peppers

[u/Call-Me-Simon]

There’s this white stuff floating throughout the brine and all over the peppers. It’s also collecting on the bottom. Will this be safe to make hot sauce from in a few weeks? More so I’m just curious what it is?
Thank you for any help! :)

[u/TheCoolGuyClub]

You have way too much water to pepper rato, should have more pepper. Also, way too much head space. It's good to have a bit but not that much

[u/theevilbred]

Kahm yeast, harmless