Refrigerating Ferments

[dogmom327]

I made fermented green beans awhile back (salt, water, garlic, spices including lots of dill). I weighed them down and let them sit on the counter to ferment for two weeks then per the directions (a pickling book), I put them in the refridgerator. I LOVE them.

I have the opportunity to buy 10 lbs. of green beans tomorrow for a good price. I'd like to ferment them too but there is no way I have space in my fridge for 4 gallon jars. Is the refrigeration part necessary. Would it be dangerous to leave them out indefinitely? Is there something I can add to the recipe to improve the situation?

[tinuviel_k]

You can leave them out if you dd more salt and have a consistently cold place to store them. That's how it was done traditionally I think.
Unfortunately I don't have a good place to store my ferments. They have to go in my fridge.