fermentation with oil usually causes impregnation of small vegetable particles slowing or inhibiting acid migration into the tissue ( increases chances for C bot growth). I cannot find any literature on this type of product to verify safety: it is a mixture of cauliflower, mustard oil, salt and a variety of spices. originates from India. Said to be mixed, bottled and topped off with mustard oil and fermented for 10 days.. unknown final pH of vegetable material at this time. Anyone have information on this type of product?