When I first started making vegetable ferments I followed the sage 3 days at room temperature advice. By that time they were most likely bubbling so they were fermented, right? So I’d pop them in the fridge and we’d start eating them straight away.
There were other batches that went straight into the fridge for food storage and some of those half-gallon jars we didn’t dig into for months. These always had a slightly different flavor and texture but I didn’t find either unpleasant.
It wasn’t until I changed the way I stored my ferments that a whole world of fermented vegetable flavors began to open up.