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Fermentation occurs best in a temperature of between 18 and 22 degrees Centigrade (64 to 72 degrees Fahrenheit).   Place your glass canning jar in a climate controlled space to achieve the desired temperature. An absence of light also helps the fermentation process along.  Place the jar in a dark closet or cover it with a thick cloth. After two or three days, the lacto-fermentation process will start.  To prevent excess buildup of gasses, slowly twist the top of the sealed glass canning jar until you hear gasses start to escape.  Twist it closed quickly.  Repeat daily.  Some specially-designed canning jars include an airlock that automatically ejects carbon dioxide from the vessel as it accrues.  Such vessels do not need to be burped. Consult manufacturer directions for more information about whether burping your glass canning jar is necessary. After two to four days in a cool-to-room-temperature location, the vessel should be moved.  The target temperature is about four degrees Centigrade (40 degrees Fahrenheit).  For small batches, the bottom shelf of the fridge works nicely. There is no single “right” time to end the lacto-fermentation process.  Most people wait one to three weeks to allow the lacto-fermentation process to work.  Once you’ve waited on the lacto-fermentation process as long as you wish to, remove the vessel and sample the flavor.  You can always replace the lid and allow the fermentation process to continue for longer (though removing the lid of the glass canning jar will slow the momentum of the process). Experiment with the lacto-fermentation process by waiting a longer or shorter time before tasting the product.  This will allow you to achieve the flavor you want.
Place the vessel in a cool, dark place. Burp your glass canning jar. Move the glass canning jar to a cooler location. Taste your lacto-fermented product.