There's a chance that freezing killed enough of the lactobacilli that it won't be able to establish a strong enough culture. If you have another active ferment going, you could try using some of that brine to kickstart it, like the brine from an active sauerkraut. I'd not be too disappointed if it didn't work. If you're precious about the peppers, you could try a non-fermented hot sauce recipe.
I currently have 3 going. You just need to add something fresh to kick start the process, i use garlic/onion/bell.