Since last year, I've been fermenting more things. When looking through recipes for a sour pickle relish (I still have enough sweet pickle relish from last year), I found a recipe for making a fermented relish. Not all that complicated - pretty much just cut up all the stuff you want in the relish, mix with the right amount of salt and spices, fill the fermenting jar (in my case a half gallon wide mouth jar with an air-locked lid), make sure to have something that keeps vegetables submerged under the liquid formed, and let it ferment for three to seven days. Has anyone made this kind of thing? Is this enough time? I know I likes sourkraut to ferment a lot longer than that, and most of the pickles and other vegetables I've fermented go longer. I did a hot pepper sauce ferment last year that went for six or seven weeks. Any other ideas?