timewerx
the village i--o--t--
I think it depends on the kind of the fermentation. For example, some cheeses can have like 2% of alcohol, yogurt has 0% etc.
Yogurt is not 0% alcohol. It ranges from <0.5 to 2% alcohol and the content increases from date of manufacture. Even the lowest alcohol yogurt in studies, although very low % alcohol is not zero.
There are many foods, additives, ingredients, sauces, etc that has alcohol in them. I hope you're not trying to achieve 0% alcohol content in your diet because that can get quite meticulous.
Upvote
0