Keep your veggies submerged under the brine. Use a fermentation airlock system (doesn’t mean that you have to go buy an airlock) if you don’t have an airlock system, use a cabbage leave or fill a food safe Ziploc bag with some salty water and press it down on the top of the veggies to push them down into the brine liquid. Then seal the jar. The weight of the bag will press the veggies into the brine so the surface of them does not contact the air. No Air No Mold.