Chinese cabbage in the kimchee shrink and lose water?

When Chinese cabbage is used in kimchee, it undergoes a process of osmosis and fermentation, causing it to lose water and shrink. The salt applied during the preparation draws out moisture, which helps to create the brine necessary for fermentation. This not only enhances the flavor but also preserves the cabbage, resulting in a tangy, crunchy texture. Ultimately, the reduction in size is a natural part of the kimchee-making process.