Why does fermenting sugar create alcohol, but fermenting cabbage doesn’t?
In: 49
Just baaed on my own experience. Yeast feeds off of sugar better than most other organic compounds. To increase the percentage of alcohol you need a better food for the yeast to break down. Cabbage just doesn’t break down enough. We can get kimchi from cabbage but it’s not strong enough to produce a “good” alchohalic substance.
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