_ Turning on/off/on… fermentation

[JAR]

I’m new to fermentation. Please correct my methods if you see fit.

I have placed green beans into a glass container containing salty water/garlic/dill/peppercorns…

Currently it is on the counter with a lid loosely screwed on, fermenting.

Question: I understand that in order to stop fermentation that I should Screw the lid on tightly and place the ferment into the fridge. If later I want to continue the ferment, can I just remove the container from the fridge; slightly unscrew the lid; let it return to room temperature; and just give it time?

[Christopher Weeks]

I think so.

But be careful about screwing the lid on tight. CO2 formation can still take place in the fridge, just lots more slowly, and you can build up explosive pressure.