When you sterilized the jar, maybe there was something in the boiling water from the pot in which you boiled the water. This could have left a residue in your kimchi bottle. Anyway, I and probably all self-respecting Korean kimchi makers would never sterilize jars or kimchi pots, but rather wash them in hot water with a good detergent. That's all you need.
After preparing the pre-fermented kimchi, I pack the bottle with it and make sure that the liquid from the initial preparation covers the cabbage ingredients which should be about an inch from the top of the bottle.. Then I just let it sit in the jar for a couple of days before sniffing it which might indicate fermentation along with some nice bubbles. You don't have to stir it ever and it might even interfere with the fermentation if you do stir it. After a couple of days, If it is still unfermented, I let it sit for another day or two. The warmer the climate, the quicker the fermentation.