Sauerkraut update - Week 1 1/2

Uh oh.... mold!  Or is it?  It's white stuff, looks like opaque bubbles at the edges of the plate that keeps the cabbage submerged.  It's kind of icky looking.

Looking down into the crock.

Now what?  Should I remove that stuff?  Do I wait till Saturday or do I remove it now?  Would leaving it there keep more from forming?  It doesn't look ugly at this point, being white, and since the directions mentioned mold I'm not (very) upset, but still....

The good news is that I'm smelling a faint aroma of real sauerkraut!  Yay!