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Lacto-fermented pickles question

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I just made 4 quarts of lacto-fermented pickles (cucumbers), and I'm wondering

how long I need to let them sit in " cold storage " before they are ready to eat.

The recipe in Nourishing Traditions says to let them sit at room temp. for 3

days and then transfer to cold storage. They are whole cucumbers. I was also

wondering how y'all store all of your ferments -- in the fridge? My fridge is

stuffed with all of the yogurt, kefir, and other various ferments and I have no

more room!

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