You just have to trust that we've been doing it for thousands of years without killing ourselves. As long as you've got plenty of salt and a low pH, you'll be f

You just have to trust that we've been doing it for thousands of years without killing ourselves. As long as you've got plenty of salt and a low pH, you'll be fine. I've made all sorts of fermented foods over the years, pickles, beer, spirits, bread, etc. Haven't gotten sick yet.