Why does fermenting sugar create alcohol, but fermenting cabbage doesn’t?
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A lot of answers saying cabbage doesn’t produce alcohol, but the truth is that cabbage has a small amount of sugar, and yeast will just naturally be present, so your sauerkraut will very likely have an extremely low amount of alcohol, but technically there is alcohol produced by fermenting cabbage.
Of course, could probably pasteurize cabbage, then re-inoculate with a pure lactobacillus culture, which would mean no yeast is there.
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