Botulism is a risk in the home canning of low-acidity foods. It is virtually unheard of in the lacto-fermentation of foods not containing animal products. I'm n

Botulism is a risk in the home canning of low-acidity foods. It is virtually unheard of in the lacto-fermentation of foods not containing animal products. I'm not aware of a single confirmed case in the US, ever. If anyone is concerned about it, the simplest thing to do is buy an inexpensive pH tester and confirm the brine's pH is below 4.6