The second question. Temperature effects speed of fermentation and fermented food can move past the healthy preseved food into yucky, rotten mush. The higher the temperature, the faster the fermentation. If you have your stuff in a cool place, wait a few more days. If it’s warm (above 70) start tasting and see if you like the consistency. Refrigeration will slow down the fermentation process,.
That makes sense. I will probably drain the brine off in a few days and put the peppers in a blender and strain for my hot sauce. Then add a vinegar base and see how that works.