fermenting veggies question

[tanyalynn]

The other thread about sauerkraut made it clear that I've found yet another area that I don't know much about and I'm hoping a few people could help.

How long does everyone actually leave their veggies out at room temp (and what type of room temp are we talking?)? Does it matter a lot as to what type of ferment it was? Is it veggie size? Is cabbage different from other stuff?

Has anyone successfully put a veggie ferment out at room temp and gotten more fermentation going after refrigerating it prematurely? I think I put my carrots in the frig too soon, so that and the sauerkraut thread made me wonder.

If anyone has tips that they could share, that would be great. I'm just getting back into fermenting veggies and now that I'm going beyond carrots and salsa, I'm realizing how much I don't know! TIA.

[quietserena]

I've made sauerkraut and it really depends how long it'll culture. I just go by taste - if it's sour enough, it goes into the fridge.

[tanyalynn]

The thing is, the only fermented veggies I've ever encountered in my life are of my own making, and it's hard to figure out what they're _supposed_ to taste like. And I'm feeling silly that I couldn't even get my carrots right this time (though it probably won't really matter, my daughter is scarfing them down so fast I need to make a new, bigger batch really soon).