Kimchi is traditional Korean food made by fermenting cabbage or other vegetables in a mixture of spices and salt. Kimchi was 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?

Explanation:

Salt as a preservative against bacteria decay acts against the growth of bactería by drawing out moisture which is essential for the growth of the bacteria. It reduces the water activity in the food creating am environment not conducive enough for the bacteria and preventing their growth.

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