Kimchi is traditional Korean food made by fermenting cabbage or other vegetables in a mixture of spices and salt. Kimchi originally developed as a method of preserving vegetables before the advent of modern refrigeration. Why does the use of a salt solution in Kimchi act as a preservative against bacterial decay?
Salt solution acts as a preservative to prevent food from
spoiling. Salt suck up water to the food like kimchi to keep the food dry and
to prevent it from having molds and bacteria. In fermenting kimchi, salt is the
vital ingredient in the process.
