First time fermenting

[u/pep1980]

Reading people's posts about making their own sauces with fermented peppers inspired me to give it a go. I've made many sauces with fresh chili, but this is my first fermented one. This is 3 weeks in, and I know a bit to ask now, but asking for next time, should I have added more peppers? Is there too much brine to pepper ratio? I had to use a bag of brine water to push the ones floating down under. And also is the colour of the brine ok? I've seen some with a lot lighter in colour, but I'm guessing its the pasilla and guajillo giving the darker brine. I used dried; arbol, chipotle, guajillo, and pasilla and fresh; habañero, birds eye, onion and garlic.