How do people with day jobs make fermented pickles without taking a week off to be there every 8 to 12 hours to perform the next steps? I'm looking at the Fermented Gherkin recipes, specifically, but I've seen similar timeframes with some of the other fermented pickles. Ball's Complete book suggests 8 to 12 hours between stages. Bernardin's website suggests "next day" do the next stage for those gherkins, which I assume means next evening if you have to wait that long. Can the stages be safely extended until the evening hours each day to facilitate going to work every day? I know on the long end of the scale, those Deli Dills stay in there 3 or 4 weeks, so I'm reading between the lines that there has to be some leeway.