I used fresh washed cucumbers, grape leaves, dill fronds, and garlic all from my garden, plus peppercorns submerged in a brine consisting of 8 cups of water to 5 tbsp sea salt. I used a pickle pipe on the lid.
Started ferment on Aug 26, picture is on Aug 29.
Definitely mold. Skim the top to remove mold. Wipe down edges with a clean towel. You can even remove leaves and replace with new ones. Then add new brine to the top and refrigerate. This should solve it. And the leaves have helped keep your cucumbers unaffected. It might seem like a short ferment but they will keep fermenting slowly in the fridge!