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Ok I just looked at my batch of sauerkraut and it needed some liquid so I added some white wine (chasselas). If it kills the reaction I will hunt you down and make you eat moldy sauerkraut.

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I’ve done Chinese style fermentation which just goes forever, you add more veggies in as you take them out, and it calls for adding vodka every month or so. Wine should be fine

Interesting... I've never heard of vodka being used in fermentation, but also I'm unfamiliar with Chinese styles of fermentation.

Are there any resources you can recommend to help speed up the education of someone wanting to learn more about this?

This might help you start but I learned most of it from binging YouTube and Reddit threads

https://blog.themalamarket.com/sichuans-naturally-fermented-...

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