Over 1 year. A large amount of salt in kimchi penetrates into food tissues, which reduces their water activity, plays a bactericidal role and also has an antiseptic effect. If preserved well, pickles can be stored for a longer time. Pickle, called autumn in ancient times, refers to vegetables that have been fermented and preserved for a long time. As long as it is a vegetable or fruit rich in fiber, it can be made into kimchi. Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and cabbages. Vegetables have a special flavor after pickling and seasoning, and many people will eat it as a common side dish.