Kimche cooker

[Bill Kibbel]

Fermentation is the process for converting carbohydrates (like sugars) into either an acid or an alcohol.

In the pickling of foods, natural bacteria creates lactic acid.

In alcohol fermentation, yeast is used to create ethanol from the carbohydrates.

My experience (and preference) is only with the latter. I usually subject the product to another process involving boiling to a gaseous state and allowing it to cool and condense. Then it sits in a wooden vessel for at least a decade. The equipment is similar to Les' picture.