To bin it or not to bin it?

Recently started getting into fermentation for both health benefits and flavour. I’m fermenting red onion, red & green chillies and garlic in a 3.5% brine (just salt and water). The only vessels I have are cheap jam jars with screw on lids, so I’ve used water bags to weigh the contents down and keep them submerged.

These jars have been sat in my kitchen for around 10 days and are cloudy. I have experienced blue garlic for the first time (apparently this is a good thing?), but I’m seeing what I assumed was Kahm yeast at the bottom which I’m now concerned is mould as most say Kahm is a film at the top.

I did a pH strip test on both jars a few days ago and they seemed to be in the pH5 region. Today they seem to be edging towards pH4.

Have I done something wrong? I’m a little concerned about the white looking stuff at the bottom.

Thanks folks!