Where are truly probiotic, fermented banana peppers often located versus shelf-stable versions?

Refrigerated section versus shelf-stable canned/jarred goods

The physical location of pickled banana peppers on a grocery shelf often indicates the processing method used. Truly probiotic versions must remain unpasteurized to keep the live bacterial cultures active. Because pasteurization (heat treatment for sterilization) eradicates these beneficial bacteria, the unpasteurized, fermented products are nearly always stocked in the refrigerated section of the store, near other fresh cultured foods like sauerkraut. In contrast, shelf-stable, jarred pickles found outside of refrigeration have almost certainly undergone a heat process to ensure long-term safety and stability, meaning they are merely flavored vegetables devoid of live bacteria, even if they were originally fermented.