what did you use to sanitise? if bleach/chlorine based did you rinse off well ? any trace can taint the brew and even possibly kill some of the yeast.
what temperature is it sat at, a stable temp towards the lower end of the scale suggested by the kits instructions generally is best. this depends on the yeast supplied so can differ from kit to kit.
the activity may be slow at first and may continue slowly with little sign of activity, the only real test you can rely on is to take an an initial gravity reading before/at pitching, and then leave well alone for a week or two before taking a 2nd gravity sample, Always drink the sample to judge taste sweetness and flavour NEVER return it, and draw clean samples using a cheap turkey baster you can clean and sanitise easily cracking the lid and drawing up from the side.
2 skills/traits you need for brewing are an almost ocd approach to cleaning / sanitation with an awareness of the microlife floating about in the air, And Patience, the latter being the hardest
No rinse sanitisers are a great time saver and are used in such small volume that a standard bottle costing ã10-ã15 will last years n years in a busy home brewery..
cleaning and sanitation are best viewed and approached separately imho, and the best VFM cleaner imho is generic unscented laundry oxi to soak clean, and after well rinsed a no rinse sanitiser such as starsan can be used to quickly prep your clean equipment for use..
you only need to prep 1 batch of 40 odd bottles rinsing each one out 3 x to realise the benefit of a no rinse sanitiser
if you dont have em get a hydrometer thermometer and trial jar (wilko's and all home brewshops will stock em) and a turkey baster
I know im suggesting spending the cost of a quality kit on extra bits and supplies but they will put you in good standing for many many more future brews.
