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Why doesn't jarred fermented brine as in sauerkraut or pickles turn into alcohol as other fermented things do?
Wiki User
∙ 13y ago
The brine in sauerkraut and pickles contains to retardants to alcohol production, salt and vinegar. Salt kills yeast that eats sugars to produce alcohol. Vinegar is the end product of alcohol production.
Wiki User
∙ 13y ago
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