This study was carried out to investigate the effect of ethanol extract of Pinus densiflora (PD) on the growth of lactic acid bacteria (LAB), A-1, B-9, K-7, M-7 isolated from kimchi. The growth of isolated LAB was inhibited significantly in the modified MRS broth containing 40 mg/mL PD ethanol extract. Ethyl acetate fraction showed the strongest antimicrobial activities against LAB strains compared to other fractions. The addition of PD ethanol extract to kimchi did not change the pH of kimchi greatly compare with the control during the fermentation for 25 days. Change of titratable acidity in control was more higher than in the PD ethanol extract added kimchi during fermentation. The growth of total bacteria and LAB was inhibited about 1 to 2 log cycle by the addition of PD ethanol extract during the kimchi fermentation for 25 days at 1$0^{circ}C$. Sensory quality of PD ethanol extract added kimchi was lower than that of control.