Read and write a thoughtful reply :

" The Science and Significance of Kimchi Fermentation Temperature, concentration of salt, and type of container can all be considered critical factors in kimchi's fermentation. To a large extent, the growth and succession of microbial communities, especially lactic acid bacteria, which cause fermentation, are influenced by the temperature (Jung et al., 2024). The world's best temperature can be maintained (4-10 C) to achieve a good balance in the fermentation process, contributing to the formation of flavor and longer shelf life. Lee et al. (2022) underline that the salt also influences the fermentation result considerably, as well as its concentration and type. Salt can also be used to prevent the growth of unwanted microorganisms and enhance the development of beneficial lactic acid bacteria, although too much salt can make fermentation difficult. There will also be the influence of the nature of the container used, being either the traditional clay crocks or modern plastics or glass vessels, traditional containers usually yielding more intricate microbial populations (Mheen, 2003). Having learned the basics of fermentation, one can create a variety of probiotic-filled foods and promote their well-being. With a well-defined concept of the actions of the lactic acid bacteria, about different environmental factors, it becomes convenient for the food scientists and home cooks to have a recipe with the greatest probiotic potentiality available to them. For example, carrots, beets, or cucumbers can be fermented under controlled temperature conditions and with salty brines of precisely regulated salinity to promote the proliferation of favorable microorganisms. The same concepts are currently being used in introducing fermented fruit juices and non-dairy yogurts as innovations to diversify further the diet of individuals who need functionally secure health-promoting foods. The microbial diversity of commercially produced kimchi and homemade fermentation is different, as is the content of the nutrients. Pasteurization and additives commonly used in industrial manufacturing destroy microbial flora in naturally fermented kimchi, enhancing shelf life and homogenizing flavour (Park & Cheigh, 2004). In contrast, the homemade kimchi gives an increased variety of naturally occurring microbes to proliferate. Thus, an increased quantity of probiotics may be present, and by preserving the raw ingredients and live cultures, it may be higher in nutritional value. This difference presents the significance of conventional practice in preserving the health nutrients of fermented food." You may agree, ask a question, or offer a different perspective based on your own experience. Keep your tone respectful and constructive.( Please use your own word , my professor will check it on AI. I don't need references just use only your own words. Thanks)