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To lengthen the shelf life
it slows down the activity of disease causing bacteria's
oxygen causes fats to oxidize or become rancid, turns food colors that don't look appetizing. enzymes that ripen fruits on trees and vegetables on stalks or vines continue to ripen them after you pick them.

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We use food preservation so mold, bacteria or parasites don't grow. when you don't preserve a food item it can get discolored, taste off or even turn brown. with fruit you can get bruises, cracking or just damage to the fruit.

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Canning has a sealed "environment" so it kills everything inside
vacuum sealing also kills everything inside
freezing stops space/growth of food

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https://medford.instructure.com/courses/13028/assignments/244152?module_item_id=622509

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https://medford.instructure.com/courses/13028/assignments/232905?module_item_id=598180

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https://www.myrecipes.com/recipe/easy-kimchi

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Learn how to make this traditional Korean side like a pro.

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https://medford.instructure.com/courses/13028/assignments/232907?module_item_id=598182

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Shigella can withstand 50-104 degrees Fahrenheit, the optimum temp is 98.6 degrees Fahrenheit
the PH can range anywhere from 4.5-9, anything below they cannot live.

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making sourdough can take longer than you think, you have to start off with a sourdough starter, this can take two weeks to "ferment", then you have to make the actual dough( kinda), let it rest for a day, them you shape the dough and let it sit overnight, again. then you can bake it.