For years I have used Iodine as a "preservative" in food. All from double cream to taco sauces keeps for weeks and months with a drop or two of Lugols in it.
Lately, fermented (raw) cabbage; yes it does ferment even with a big load of Lugols in it. Picled red beets. Sourdough rye bread, jam an jellies, chili paste etc.
No sign of mould or unwanted bacteria. Easy way to fortify ones family with iodine.