“Properly fermented vegetables are actually safer than raw vegetables,” says Fred Breidt who works at a lab at North Carolina State University, Raleigh, where scientists have been studying fermented and other pickled foods since the 1930s and he goes on by saying “With fermented products, there is no safety concern. I can flat-out say that. The reason is the lactic acid bacteria that carry out the fermentation are the world’s best killers of other bacteria,” says Breidt,
Breidt adds that fermented vegetables, for which there are no documented cases of food-borne illness, are safer for novices to make than canned vegetables. Pressurized canning creates an anaerobic environment that increases the risk of deadly botulism, particularly with low-acid foods.