Lacto-fermentation is allowing the naturally occurring lactobacillus bacteria on your vegetable to grow and naturally ferment your vegetable. For lacto-fermenting or pickling you need to create an anaerobic environment (you keep the vegetables submerged under the brine so air cannot touch the vegetables.) . Fermentation is to your taste. The longer it sits out the more it ferments. When you like the flavor, put it in the fridge. The cold will slow (almost stop) the fermentation process.