Why does fermenting sugar create alcohol, but fermenting cabbage doesn’t?

Question

Why does fermenting sugar create alcohol, but fermenting cabbage doesn’t?

In: 49

Answer 1

(less about sugar itself but might be more relevant to the post)

Cabbage will contain starches which are potential sugars but cabbage itself needs an enzyme, some other foods like barley grain that have been allowed to shoot contain such enzymes that break down the starch into simple sugars, yeast loves that and gives of alcohol and CO2 as a byproduct