For kimchi refrigerators, do the same technology that helps to preserve kimchi help to preserve other fermented food like miso, soy sauce, natto, and other pickled foods?

The kimchi fridge is built to mimic the conditions of Korean winter when the kimchi is buried underground with higher humidity, less air flow, and lower temperature. If those conditions help to preserve kimchi, does it also help to preserve other fermented food, or is kimchi a special case? If it's other fermented food, will they continue to be fermented at a regular pace like when they're in a conventional fridge?

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