Are fermented vegetables safe to eat?

Fermenting vegetables with salt, also known as lacto-fermentation, is completely safe. There are no dangers associated with fermented vegetables. Lacto-fermentation is a simple way of preserving vegetables without the risk of poisoning. Due to their natural acidity, lacto-fermentations are safer than raw vegetables and less dangerous than canning. Fermented vegetables quickly reach a pH of less than 4.6, below which pathogenic bacteria cannot grow. Lacto-fermented vegetables can then be stored for several years without any problem. Fermenting vegetables has been shown to significantly reduce pathogenic bacteria found on vegetables. Unlike canning or oil marinades, there is no risk of botulism in fermented vegetables.