3. If pickles float to top, place a sterilized plate on top to keep them submerged in the salty water to prevent mold from growing. Then cover jar.
4. Place in a cool, dark location and let the fermentation begin! You may be able to taste them in five to seven days, depending on how warm your room is, or it could take up to 2.5 weeks. Just check daily. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate. Note, if you sterilize everything really well, use enough salt, and keep the pickles submerged, mold should not grow. Taste the pickles after a few days.
Anything fermented always needs to be weighted down, and some mold formation is normal and just needs to be regularly skimmed off. Something bad is going on if the pickles get slimy, soft or a really bad odor comes out. Here is one of many resources published by states and other associations, and it's all standard stuff. I'd do some serious reading before throwing this batch out or starting a new one. And note the variables in the article, such as water quality and acidity of the starting vinegar. A good recipe is only a small part of successful fermenting.
If the mold is less than a week old you should be okay as long as it didn't touch your cukes (any longer I'm not sure) just skim the mold off the top.
I've never done any lactic fermentation that didn't get mold on top. Just keep it skimmed off and you're fine. When the acid level comes up enough, the mold won't be able to grow on it anymore. If there's an issue with spoiling, you'll know it from the texture and taste of the pickles. I do a lot of kimchee and saurkraut too. The kraut tends to grow mold more than the kimchee. I guess the hot chilies in the kimchee might surpress it a bit?
Some molds are safe and some are deadly. I've never heard any issues about the types that grow on fermenting veggies though. Just keep it skimmed so that it doesn't grow into a problem. It might not be safe if allowed to "ripen" or something. That I don't know for sure. Only that all the fermentation recipes say to skim it, so I assume there's a valid reason.