The lacto-fermentation process is accelerated by warmth. It slows down with cooler temperatures...So let's think of it like sauerkraut... putting it in the refrigerator once it has gone through an active fermentation phase (bubbles are a good sign of this) will then put it in a more dormant state, and so it will not continue to ferment and there it may stay preserved. If you left it out in the warmer conditions it would continue to ferment, but outside in the summer heat it could also potentially rot. Sticking with the sauerkraut analogy....if you have a barrel/crock/ or other container that is too large for the refrigerator, sauerkraut was traditionally kept in a root cellar aka a cool dry place. I hope this helps!