Vegetables do not naturally ferment, but can be fermented at home with the aid of vinegar and other ingredients. Some vegetables that can be fermented are kale, cabbage, beets, and peppers.
You can distill fermented fruits, seeds, grains, cereals, vegetables, roots, juices etc.
I believe it is an alternate spelling for a Korean dish usually called kimchee (also kimshee) It is a dish of fermented (like sauerkraut) vegetables. Cabbage is the main ingredient but other vegetables and spices are also added. Traditionally fermented in ceramic pots buried underground, it is a staple Korean food.
Celery and Swiss Chard
Blanching inactivates enzymes that are naturally found in vegetables. Inactivating the enzymes prevents flavor, color, and nutritional degradation while the vegetables are in the freezer.
It is found naturally in a wide variety of green plants.
Malic acid is an acid that is tart and produced naturally in unripe fruits. Citric acid is naturally in the juice of sour fruits and commercially made. Commercial citric acid is made from fermented sugar.
The Incas were an ancient tribe that ate various types of vegetables and meats. They also consumed a fermented alcoholic drink called chicha.
It might be possible to ferment the sugars in sodas. Generally to make alcohol, you need yeast, sugars and time. Grape juice is fermented to give wine. Most fruit and vegetables can be fermented but the fructose syrup inside the soda would not be enough to get much alcohol.
The best are those that occur naturally in fruits and vegetables. Limit yourself on any others.
DIM stands for diindolylmethane, which is a supplement and an antioxidant. It is found naturally in several kinds of vegetables such as cabbage.
Hamsters eat, seeds, and grains, and vegetables and fruits naturally.
benefit of water in fermented food