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I think most people leave the seeds in when making mash. The mash will be hotter that way and it's just too much work to take them out!

I almost forgot - you also should make sure that the pepper solids are covered up by the liquid that forms when the salt is added. Pack everything down to squeeze the liquid to the top. If you skip this step you are likely to get some mold on top. Hope this helps.

Did you get bubbles at first? If you are getting fermentation, you should see bubbles within several days. The fermentation is rapid in the first few weeks and is mostly complete after one month. The bubbles will stop then. If you sterilized everything and sealed it up tight you probably...

Don't Boil Your Mash Hey, this is a great post and clearly a lot of effort has been put into it. However, the boiling step should be omitted. Also, put the lids on half tight so the gasses released during fermentation can escape. Don't worry, your jars won't explode if you put on too tight...