This study was undertaken to examine the effects of ginseng on the acceptability of kimchi for 9 days at $20^{circ}C$. Kimchi was analyzed for the measurement of acidity, pH, saltiness, reducing sugar, hardness by Instron and organic acids by HPLC. Ten highly trained panelists were involved in the sensory evaluation. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods, kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron, and lower acidity than without ginseng. 2. Results from analysis of organic acids contained by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. It was also found that, as fermented progressed, the amounts of lactic acid and acetic acid increased, and those of tartaric acid and malic acid decreased while the concentration of oxalic acid did not change significantly. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity, thus increasing the period during which is eatable.