It's easy to get confused with fermenting because there are a lot of variables. Fermenting temperatures are different for different foods (vegetables, yogurt, kefir, cheese, etc.) and length of time for fermenting varies depending on the temperature of the environment you're fermenting in (warm weather fermenting versus cold weather).

In the references I used (mentioned above) the ideal temperature for fermenting vegetables can range from 50 degrees to 80 degrees. The cooler the environment, the longer the fermentation process will take. Wild Fermentation can take 30 days up to 4 months, while adding a "culture starter" to the vegetables can shorten the fermentation period.

For the Mercola recipe I used above, I added a culture to the vegetables. Dr. Mercola recommends fermenting the vegetables containing a culture in a 65 - 75 degree environment (85 degrees max.) for 3 - 7 days.

Most experts recommend tasting the vegetables throughout the fermentation process and once they are to your liking (you develop your liking with experience) you can stop the fermentation by storing them in the refrigerator while you enjoy them for several months. Refrigeration helps keep them crisp but the crispness will decrease the longer they remain in the refrigerator.