During the fermentation of kimchi, many metabolites produced by microbial metabolism can regulate the biological function of the body and inhibit the production of harmful substances in the body. The latest research shows that many fermented foods have a peculiar effect on preventing the occurrence of tumors. Microorganisms can also synthesize some B vitamins, especially vitamin B 12. Plants can't synthesize this vitamin by themselves, only microorganisms can "produce" it, so vitamin B 12 in pickles is rich, and vitamin B 12 can prevent Alzheimer's disease. Generally, the fat content of kimchi is low, and the energy consumption of carbohydrates is in the fermentation process, so the energy value of kimchi is relatively low, which is the first choice for people who want to control calorie intake and lose weight. ? Pickles are rich in lactic acid, generally 0.4% ~ 0.8%. Moderately salty and sour, delicious and tender, it can stimulate appetite and help digestion, and has certain medical effects. According to experiments, many pathogenic bacteria can't grow in pickles. For example, pickles can kill dysentery bacteria for 3 ~ 6 hours, and 1 ~ 2 hours can kill cholera bacteria. Chinese medicine has also proved that kimchi has the effect of strengthening the stomach and treating dysentery. Ascaris eggs attached to fresh vegetables will also suffocate and die due to lack of oxygen in the sealed pickle jar. Therefore, kimchi is a nutritious and hygienic processed vegetable. ?