For most vegetables, culturing takes six days at room temperature. There are a few vegetables that will culture in only two or three days, but these shorter times are indicated in the specific recipes in chapters xx. If you culture the vegetables longer than six days, they can get too yeasty; the flavor will change, and not for the better. They will also lose some of their probiotics. However, the veggies still have benefits and are safe to eat. The vegetables will continue to ferment after you place them in the fridge, but at a slower rate. The flavors develop and age like a fine wine!