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. 

the gravitational force on an object increase as the mass of an object also, im not going to report you, but this question should be under the science category, not health