is traditional and it has been playing important roles
as side dish in Korean cuisine for more than a millenimum.
Kimchi derives its unique flavor from the fermentation
of ingredients, i.e., the fermentation of cabbages
and radishes as major vegetables and of various blending
ingredients you may put into the preparation, like
other vegetables and pickled fish.
Fermentation is carried out by various microorganisms
present in the raw materials and ingredients of kimchi.
Among them, lactic acid bacteria, which can grow in
3% brine play the most active role in the kimchi fermentation.
It suppresses the growth of other bacteria which could
grow under such conditions.