[cnity]

Though you're right, in kimchi the primary preservative is initially the saltiness and then later the low pH caused by lactobacilli producing lactic acids.

[bobthepanda]

I don't dispute that. My understanding is that the introduction of chili allowed a reduction in salt content, which was important in an era where salt was expensive to produce.

[cnity]

I didn't know that, that's really interesting thanks!