Acetic acid solution containing calcium (AC) was added to kimchi seasonings by 10% and 205, and heat treatment at 70$^{C}$ for 15 min was also tried, respectively. Kimchi with treated seasonings was investigated for the quality during fermentation at 10$^{C}$. Heat treatment with 20% AC showed a retarded decrease pH than others on 10 days, but there was no great difference after 14 days. Higher titratable acidity was revealed in kimchi with AC during the fermentation. Total microbial lead and lactic acid bacterial count were generally lower in kimchi with AC. Reducing sugar content was maximum for all samples on 5 days, and then decreased thereafter. Redness of control kimchi was steadily increased during fermentation, but was lower than those of other treatments.