The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.