Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$ imes$2.5$ imes$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{circ}C$ after keeping at 2$0^{circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{circ}C$ after keeping at 2$0^{circ}C$ for 36 hours had better taste and quality than those of other treatments.