After a little more Googling, I think I might have found an answer:
Wild Fermentation :: Vegetable Fermentation Further Simplified
Which begs another question: Do I need to worry about this with stainless steel? It's pretty corrosion-resistant right? I'm wondering this because I don't have a really big glass bowl that would be appropriate for culturing some cream that I have in the fridge.What kind of vessel should you use to hold your ferment? Avoid metal, as salt and the acids created by fermentation will corrode it.