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HAUS said:
Whodathunk you were a fermentation expert??

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Yup, it's all fermentation - the only difference is which micro-critter gets to eat those sugar molecules first.

Beer and wine get made by keeping everything extremely sanitary in closed vessels and introducing such large amounts of live brewing or winemaking yeast cells that the products of other micro-organisms are kept below the flavor threshold.

Lacto-fermentation (kraut and pickle making) is easier because the lacto bacteria are about the only critters that will thrive where there's so much salt.

As a brewer you know how important it is to keep those two away from each other. They don't play well together, and lactobacilli will eat Saccharomyces cerevisiae's lunch if they get a chance - turning your beer into kraut juice!

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