Okay, I think botulism is something that grows in anaerobic conditions. No air -conditions, like in canning, or garlic with oil where no air comes in. So no, tasting it and opening the fermented stuff before it is done or before it starts is okay.
All these ferments kind of work the same--sauerkraut, pickles, vinegar, hot sauce, salsa and they can be opened, stirred to put air in it, and tasted. The salt keeps the bad bacteria from multiplying. A small amount of active culture (like a T of apple cider vinegar, or whey from making cheese), will acidify the solution to also keep it safer. (from mold for instance)
If you are fermenting in glass-you might be able to see bubbles along the sides though you'd stirred it the day before. I ferment grain flakes, and they come to the top of the container, and if I leave them overnight at 90 deg F, some of it might spill over (another way to see the volume change with air bubbles within it). If you seal containers tightly, the gas can't get out, it might crack your container or lid. It should be lightly tightened or just set on top.
It's hard to 'see' the bubbles forming, or the volume go up with bubbles within it....unless it is marked very well, to compare heights of volume. I suggest looking first thing in the morning, and if it is cool where you are, then give it a couple days without touching it. You can stir it down, then leave it another 2 days and check it.
If you really want to know if it is fermenting. Fill one of the salsa containers, salsa w/ liquid at the top all the way to the lid, with no extra space. Lightly put the top on. Dry the outside. The next day or two, some liquid will have dribbled down the side and you'll see it on the counter because the bubbles will force up some liquid.