I'm just guessing that the problem lies with the recipes/instructions you used but there is no way to know without seeing the recipes. What was the source of the recipes?

The first recipie I processed in a boiling water bath the same day.

That doesn't sound like a fermenting recipe at all. There would be no fermentation that way.

had to scaled the lids first according to the recipies

Never see that except in very old, and often very unsafe recipes.

We really need much more detail to figure out exactly what went wrong but a good guess would be not enough salt, too warm air temps in the storage area, and exposure to air. If some are moldy then likely all of them will be.

I have linked some of the basic rules on fermentation below. See if reading through them will help you narrow down the problem and then get back to us with more info, ok?

Dave

Here is a link that might be useful: Fermentation Guidelines