"Lewin learned to keep his projects out in the open: ‘One thing I do is I leave all of my fermentation projects in plain sight. I see them every time I go in the kitchen."
So the article is saying they keep their ferments indoors, which is what other posters say they do. I think you might be worried that the ferments are left out of the fridge? Well, they mostly have to be because fermentation almost shuts down at temperatures that cool.
Fermentation is exceptionally safe. The lactic acid created in the fermentation process plus the salt makes for a badass combination against bad bugs. Sandor Katz wrote in the Art of Fermentation that if it tastes bad, throw it out. Even if a bit of mold grows on top, you can pick it off and let the fermentation continue (only if the mold grows for too long and it gets really rooted into the ferment should you throw it out, and that is just because it would taste terrible). If you are worried about botulism (a nasty toxin that has no taste), you shouldn't be:
https://www.masontops.com/pages/botulism-and-fermenting-shou...
I'm far more worried about getting sick from e. coli in romaine lettuce bought fresh from the grocery store than from any of the ferments I make.