When fermenting with Kombucha you will tend to get more fizz. When fermenting with the Shiokoji rice ferment you will get a milder tasting ferment for the first few days and then it becomes more tart. Once ready to eat you can either keep your peppers covered and out of the fridge which will speed up the fermentation process or keep them in the fridge which slows the fermentation process down. Either way, do give them a stir each day (if out of the fridge) and every other day or so, if in the fridge. You may get a white mouldy looking film forming on the top. This is not harmful (as long as its white and not green or black). Just mix it up and into the vegetables. 

In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.