Newbie and concerned about fermenting in our home.

[RomanCarmelMom]

We have some mold issues we're trying to sort out, and we do have some black mold in the bathrooms. I'm worried that if we switch to TF, that the food will pick up the toxic molds, rather than healthy bacteria and yeasts. Are there any healthy store bought sources of fermented foods?

Also, are pickled vegetables the same as fermented vegetables?

[deditus]

I have had sauerkraut that grew a pink mold on it (which also grows in the bathroom here like mildew, but I never saw that before when I lived in MI, I'm in MN now), but I have since done other batches that were fine. You can buy Bubbie's products (pickles, sauerkraut, etc) at many hfs, and around here I can get locally produced ferments at the hfs. Yogurt is also easy and I have never once had a questionable batch of yogurt, or kefir or kombucha for that matter.
Lacto-fermented foods are cured using a salt brine and you can use whey as a starter, although I never have. I use the directions in Wild Fermentation not Nourishing Traditions. Pickled vegetables use vinegar and they are not the same, they don't have the enzymes and probiotic benefits.

[PaulaJoAnne]

If you are making lacto fermented veges, you do not need to worry about contamination. The jars are closed during the 2-3 day process.
This is different form Wild fermentation, as the whey is what inoculates the veges, rather then the wild yeasts in the air.

Fermented veges are full of good enzymes and probiotics.
Pickling is normally a heat process, which kills any beneficial stuff.