Once in the fridge, the fermentation will slow, but the bacteria will remain alive. I personally like the flavor from a 3-day fermentation period.
FERMENTATION TIPS FOR SUCCESS:
This recipe is fairly foolproof. As with any ferment, always start with an exceedingly clean kitchen, clean hands, and clean kitchen tools.
As long as you use the same size jar that I did and pack it tightly with vegetables, the salt-to-vegetable ratio is consistent (and safely promotes the growth of good bacteria, not the scary mold!). If using smaller or larger jars, adjust the salt based on the amount of carrots you're using.
Checking the jars each day and pushing the carrots below the surface keeps the fermentation anaerobic, which again, promotes the growth of beneficial bacteria and reduces the risk of mold developing.
If, for any reason, you think your ferment has gone wrong, throw it out! You can always make a single jar for your first batch to minimize food waste. If it does ferment as planned, once you’re done enjoying your carrots, use the leftover liquid as the starter culture for your next batch. That will “inoculate” it with good bacteria and further increases your chances of success!
*NOTE: I use this mandolin set on the “shoestring fry” setting, but you can use a knife and cut to any shape/size you prefer.