Isotonic solution between salt and Kimchi cabbage limits the growth of microorganisms during in the brining process and creates an environment in which lactic acid bacteria (LAB) that can withstand high levels of sodium can take control of Kimchi fermentation.
The veggies are breaded (salted) to eliminate the water in order to keep the food and enable the flavours to penetrate it over time. The final salt content ranges between 2 and 5%. Generally, kimchi is fermented by 'wild microorganisms,' which are normally found on vegetables.
Because salt reduces the moisture content of foods, it is beneficial as a preservative. The amount of releasing accessible for microbial growth.
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