Anaerobic fermentation of lactic acid bacteria. When making kimchi, the kimchi water contains mixed bacteria such as lactic acid bacteria and nitrate reducing bacteria. Lactic acid bacteria can ferment vegetables, effectively control the fermentation process, inhibit the growth of other fungi and microorganisms, store a large number of vitamin C and L- lactic acid bacteria, and make the nutrients in soaked vegetables easily absorbed and utilized by the human body. High concentration of salt can resist the growth of miscellaneous bacteria and prevent kimchi from mildew and deterioration. Salt should be added when pickling pickles.