A considerable amounts of mannitol were accumulated during the fermentation of Kimchis. When several oligosaccharide including fructo-, soybean-, and isomaltooligosaccharides were added during the preparation of Kimchi as beneficial ingredient respectively, fructooligosaccharides (at $25^{circ}C$) and soybean-oligosaccharides (at $35^{circ}C$) significantly increased the amounts of mannitol accumulation, while isomalto-oligosaccharides exerted no effect at all fermentation conditions examined. This result were caused by no appearance of microorganisms which have the capability of utilizing isomalto-oligosacsharides during fermentation period. Isomalto-oligosaccharides can be recommended as an effective ingredient of Kimchis because both oligosaccharides and mannitol that have favorable functionalities were simultaneously contained. However, so as to enhance the cooling taste of Kimchis by increasing the content of mannitol, fructo- and soybean-oligosaccharides are rather favorable.