Slimy-ish Brine

I fermented Serrano, jalapeño, garlic, and onions for about 4 weeks and the brine was not quite slimy but more thick than when it when in. I looked it up and it said it’s fine as long as there isn’t pink, green, black mold. There was no mold but to me the brine had a soapy taste. The jar was sanitized and well rinsed. No soap smell or residue when fermentation started. Any opinions on how to prevent that in the future? Thanks in advance.