What bacteria is kimchi made of?

Kimchi mainly depends on the fermentation of lactic acid bacteria to produce a lot of lactic acid.

Pickle is a kind of pickled product which is pickled with low concentration salt water or a small amount of salt and then fermented by lactic acid bacteria. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, the purpose of long-term preservation can be achieved.

Eating kimchi can prevent diseases such as hypertension and diabetes. Small peptides and oligopeptides produced by lactic acid bacteria fermentation in kimchi can inhibit angiotensin converting enzyme and achieve antihypertensive effect.