I think the issue here is long term storage. If you are only going to keep the food for weeks to a couple of months, I think your home dehydrated products should be perfectly acceptable.
Depending on your application—and I make no value judgements here—if you need to store the food for considerably longer for whatever reason, then you want to be sure nearly all of the water has been removed, and commercially freeze-dried products are going to be more reliable.
Also, according to wikipedia:
Freeze-dried products can be rehydrated [sic] (reconstituted) much more
quickly and easily because the process leaves microscopic pores. The
pores are created by the ice crystals that sublimate, leaving gaps or
pores in their place.
For another perspective, the vendor Rainy Day Foods says:
When comparing freeze dried foods to dehydrated foods, there are
advantages to both. Some advantages of freeze dried foods are that
they are light in weight and reconstitute quickly and will have the
appearance of fresh foods when reconstituted. A disadvantage to freeze
dried foods is that they will take up more space for storage because
they are lighter and more space is needed to store the same amount (in
weight) as dehydrated foods. Advantages to dehydrated foods are less
space is needed to store a large amount of food and it is economical
to purchase. Freeze dried foods can be a great deal more expensive
than dehydrated foods.
So in answer to the ongoing question of whether freeze dried foods or
dehydrated foods are better – only the consumer can determine which is
best depending on his or her own personal needs and preferences.
However, they are addressing commercially dehydrated or freeze-dried products, not home prepared products.
Your home dehydrated foods will probably retain more moisture and have less even quality control than commercial processes. For this reason, they may not be as shelf stable.
For most uses, though, especially if you are making "meals in a jar" for convenience or short term emergency preparedness, not long term (years) of storage, your home dehydrated fruits and vegetables should be just fine.
I would advise if you are planning make often then I would invest in a gallon fermentation crock. It may cost you anywhere from $100- $200 but if you are making this often then i t maybe worthwhile for you as it will last you for many years and most come with weights already specific to the volume of the crock. My grandmother has one she uses for making kimchi
Best Answer
Any water-tight container can be used for lactic fermentation. The main thing you want is a way to keep the vegetables submerged in the brine, usually a wide weight placed over the vegetables, so a jar which narrows a lot at the top will be trickier to work with. (Using a plastic container may give a bad flavor.)
You should not seal a container being used for fermentation. Gas pressure will build up, and possibly make the jar explode.