en lacto-fermented, and leafy greens will disintegrate.</p>

<h3 id='botulism'>Botulism?</h3>

<p>Lacto-fermentation is generally safe because <b>acidity is the enemy of botulism</b>. The pH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
