Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.