u/Middle_Design_5705

I made a recipe for fermented red jalapenos. The recipe called for putting the peppers in whole, but slashes in the body of the pepper to let the brine in. There is some activity, but not as much as I expected. The recipe calls for 5-7 weeks of fermenting. Should I stay the course or takes them out, dice and out back into the brine?

I have never had a ring of bubbles with kombucha. What gives?