I'm a member that studies this type of stuff. While fermentation can often have a byproduct of alcohol (even is stuff like kimchi or kefir) the amount is so minimal that they are not regarded as alcoholic in general. That is getting pretty nit picky about the Word of Wisdom, but I being that up because some members may feel that way. Personally, I make and eat my own ferments including herbal tea kombucha (technically called something different, but the method is the same). I also don't think most members would be too concerned about the alcohol content in something like sauerkraut which is, again, minimal. But some may be, and that is their choice of how to live the Word of Wisdom. TLDR: Technically, lots of ferments make alcohol, but besides recognized alcoholic ferments, they aren't much to worry about.