Hi Barb. Since I’ve used this to ferment green beans, I would said, no. The blanching doesn’t inhibit the lactofermentation process. I’m making myself a note to test this recipe again using living apple cider vinegar and pasteurized. It *might be the case that the living bacteria of my vinegar played a role (though I still think you’d get a fermented green bean even if your vinegar is shelf stable). Please report back if for some reason you test this before me:)