Yes — the jar looks too full if you are fermenting it. There is very little headspace above the ingredients.
Because you made it 2 days ago, I would do this now:
- If this is a fermented recipe: move some of the mixture into a second clean jar, leaving roughly 20–25% empty space at the top of each jar. Fermentation can produce gas and liquid can overflow.
- Do not tightly seal an actively fermenting jar unless the recipe specifically calls for an appropriate fermentation lid/airlock. Pressure can build up.
- Keep all the ingredients fully submerged in the liquid. Anything exposed above the liquid can develop mold.
- If you see fuzzy mold, unusual colored growth, a rotten smell, or anything that looks clearly spoiled, discard the entire batch rather than trying to remove the affected part.
- If this was not intended to ferment and is simply an infused water/herbal mixture containing fresh vegetables, fruit, or herbs, I would not keep it at room temperature after two days. Refrigerate it and, if it has been sitting out for those two days, the safer choice is to discard it.
From your photos, the jar is packed very tightly, so I would not add anything else to it. If this is a fermentation recipe, splitting it into two jars is preferable to leaving it packed to the top.
If you tell me exactly what ingredients you put in the jar and whether you intended it to ferment, pickle, or simply infuse, I can tell you the safest next step.
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