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Kimchi is produced through the process of fermentation. Fermentation includes the use of bacteria to break down organic compounds, which causes a chemical change through enzymes. The bacteria used is Lactobacillus plantarum.
How can food and bacteria be in the same place you may ask!?
Here's how :)
Kimchi is a type of pickled dish that is made from raw vegetables that is fermented, which evolved in South Korea and Japan. Kimchi usually has a spicy, sour and slightly tangy taste, which depends on the fermentation period and spices. According to the Health magazine Kimchi is actually in the list of the top 5 "World's Healthiest Foods".
This is L. plantarum under the microscope. It is gram-positive and rod shaped. It is described as being a probiotic or "good" bacteria found in the mouth, gut and fermented foods.
L. plantarum is a lactic acid bacteria, which means it produces lactic acid. This bacteria is referred to as homofermentative and have the ability to metabolize carbohydrates. Lactic acid is produced when the bacteria ferments glucose. It is a gram positive bacteria, that is non-spore forming and has a rod shaped morphology. L. plantarum grows at 45 degrees Celsius.
https://www.tandfonline.com/doi/abs/10.1080/87559129.2010.484113
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662357/
L. plantarum is not harmful. There are no toxins or risks, however it may cause gas or bloating, which is usually well tolerated. This probiotic bacteria is already found in the intestinal tract and mouth of humans, hence the harmfulness. It modulates the immune system.
https://www.mdpi.com/2304-8158/8/12/668
https://www.webmd.com/vitamins/ai/ingredientmono-1672/lactiplantibacillus-plantarum#:~:text=When%20taken%20by%20mouth%3A%20Live,but%20it's%20usually%20well%2Dtolerated.
The preparation of Kimchi occurs in two processes: salting and fermentation. The vegetables are salted in order to draw out the water and help preserve the vegetables and enable the vegetables to soak up the spices. L. plantarum metabolizes the organic acids and produces lactic acid, carbon dioxide and acetic acid. This suppresses the growth of harmful bacteria. Finally, spices, onion and pepper is added to the vegetables, which leads to the unique taste. This is allowed to ferment again.
