"The botulism concern" isn't limited to garlic, botulism spores will be present on nearly anything you can ferment. Since lacto is also anaerobic, you're depend

"The botulism concern" isn't limited to garlic, botulism spores will be present on nearly anything you can ferment. Since lacto is also anaerobic, you're depending on the halotolerance of the lactobacteria to outcompete botulism early, and then they produce their own lactic acid to make it completely inhospitable. Botulism gives up a lot of vigor for its sporing ability and doesn't do well with salt at all. The situations where it's a problem are when you don't have a source of acidity, like when you use heat which wipes the LABs but not botulism. Which is the domain of canning and things, not fermentation. Combining them is advanced level for this reason exactly though.