Kimchi mainly depends on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, not by salt osmotic pressure to suppress corrupt microorganisms. Kimchi uses low concentration of salt water, or a small amount of salt to pickle various fresh vegetables, and then fermented by lactic acid bacteria to make a sour enamel product, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, you can achieve the purpose of long storage.