So I have my first batch of vegetables fermenting since Wednesday and I have a couple of questions (may have been more logical to ask before starting but too late now!). I have my veg mixture in a mason jar in a brine of 500ml water and 1 tbsp sea salt. They are held down by a stone and the completely covered by the brine. I open the jar twice a day to let the gasses escape but each time I notice just a few tiny bits of vegetable floating near the surface. I just scoop these out but I'm wondering is there any danger of maybe mould growing on these and then contaminating the rest of the jar? Also, when it's time to eat do you just scoop out your serving from the jar (brine and all) and put on a plate or do you rinse the brine off or what? I have included some photos below.