That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid.
Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from growing, making this a very easy ferment.
The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH.
This is why pickles (cucumber) and sour kraut does not go bad.
https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...