"Kimchi", which is a main side-dish on Korean table is the pickled vegitables with seasoning substances : such as onion red pepper, salt, water and etc. In this paper, the variation of pH, acidity (calculated as lactic acid) and sugar contents (calculated as dextrose) are investigated during the fermentation period of Kimchi and the effects of antiseptics (Brilliant green, malachite green, sodium benzate, salicylic acid, P-dichlor amino sulfonyl-benzoic acid) and hydrochlonic acid to prevent spoiling are studied on the Kimchi which is prepared by a simple method in this laboratory.