On the relationship between the three traditional fermentation products of white wine, fruit vinegar and kimchi

Baijiu and fruit vinegar are both made through alcoholic fermentation and acetic acid fermentation. Baijiu is made from carbohydrate raw materials such as grains through a process of saccharification, fermentation, and distillation, where the alcohol produced during fermentation is the key substance.

Fruit vinegar, on the other hand, is made by saccharification and acetic acid fermentation of fruits, vegetables and other materials, in which acetic acid produced during fermentation is the key substance. Both require the use of microorganisms for fermentation, and the fermentation process produces higher levels of alcohol or acetic acid

Kimchi, on the other hand, is made by using microorganisms, such as lactobacilli, for fermentation. The process of making kimchi involves placing the vegetables in salt water, which causes the natural bacteria in the vegetables to ferment, producing lactic acid and other substances that turn the vegetables sour and salty.