Taking pickles out of the fridge to keep fermenting?

Hey fermenters. So, I recently started a batch of pickles (the salt water and dill+ kind - lactofermented? Right?), and I transferred them to the fridge too early, before they were pickled enough. Can I just take them out of the fridge (a few days later) and let them get back to room temperature and keep doing their thing? Or is that a recipe for spoilage? Or would it just not keep fermenting?

I guess I have nothing to lose so I might as well try but I was wondering if y’all had thoughts about my chances of success.

Thanks!