Traditional kakdugi prepared from salted radish by the addition of fermented shrimp or anchovy sauce along with seasonings and spices, e.g., red pepper powder, garlic or ginger, which has been examined for the formation of volatile nitrosamine(NA) during its fermentation at 5oC and 17oC. Changes of acidity were increased; while, those of ascorbic acid and pH were continually de creased and besides concentrations of salt were scarcely observed during the fermentation of kakdugi at 5oC and 17oC. High initial levels of nitrate in radish followed by a gradual decreased in nitrate concentration, along with increasing levels of nitrite, during its fermentation. During the fermentation of kakdugi, NA such as N nitrosodimethylamine(NDMA) and N nitrosodiethylamine(NDEA) was identified; these NA in kakdugi that had been prepared with shrimp sauce contained in the higher levels than kimchi that had been prepared with anchovy sauce, and both NDMA and NDEA were detected higher levels in the fermented sample at 17oC than in the fermented sample at 5oC. In kakdugi, NDMA and NDEA levels were continually increased during its fermentation; its levels after 35 days fermentation at 17oC were 0.5~16.7 and 0~5.2 g/kg in added shrimp sauce sample, 0. 5~8.7 and 0~4.7 g/kg in added anchovy sauce sample and 0.4~4.8 and 0~2.4 g/kg in control, respectively. The occurrence of NA such as NDMA and NDEA appeared to arise from the fermented sauce and radish used in preparation of the kimchi.