Chance of botulism is very low because of the salt (and acidity resulting from the fermentation), but yes, there should be live fermented veggies for purchase i

Chance of botulism is very low because of the salt (and acidity resulting from the fermentation), but yes, there should be live fermented veggies for purchase in NYC. There are only about 200 cases per year of botulism in the US and most of it is infants (about 70% of the ~200 cases).