Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder