You're right--botulism likes an anaerobic environment, but it can't live in an acidic one. Non-acidic foods need to be pressure-canned to be safe.

The beauty of pickling and fermenting is that they're both highly acid processes, so botulism isn't a problem to begin with.

Cooking for five minutes at around 180 degrees F will kill any botulism.

I'm about to embark on my first batch of sauerkraut. Whee!