Kimchi mainly uses a series of biochemical functions such as high osmotic pressure of salt, microbial fermentation and protein decomposition to inhibit the activities of harmful microorganisms. During the curing process, the color, aroma, shape and quality of vegetables have changed.

In order to keep the original green color of vegetables, vegetables can be treated with alkaline solution before curing to keep a certain green color during curing. In addition to salt, lime, alum, calcium chloride and other substances can be used as fresh-keeping boxes in moderation. Generally, calcium chloride is widely used, and the dosage is 0.05% of the weight of vegetables. Its usage is to prepare calcium chloride into aqueous solution, soak vegetables before pickling, or directly add calcium chloride and salt to vegetables during pickling.

Ps: chemical method

Health is the most important thing if you eat it yourself.

Color is second.