ng pushed out by the fermentation gases. Place a plate under your jars. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>

<p>After the first week, it's possible to move the jar off the counter (but not in a refrigerated space) to continue to ferment for <b>2-3 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>

<h3 id='temp'>Temperature</h3>

<p>An ambient temperature of 18º to 22º C (65-72°F) is ideal for start