Effects of freeze-drying on microbiological and sensory characteristics of yulmoo-kimchi (leaf radish kimchi) were investigated. Freeze-dried yulmoo-kimchi was stored at 0, 10 or $25^{circ}C$ for 60 days and rehydrated with water. Optimum rehydration time of freeze-dried yulmoo-kimchi was 2 hr. Number of lactic acid bacteria of freeze-dried, 10 days-stored, rehydrated yulmoo-kimchi decreased significantly (p<0.05) in comparison with that of reference sample (non-freeze-dried yulmoo-kimchi), while no significant changes were observed after 10 days. As storage temperature increased, number of lactic acid bacteria of 10 days-stored samples decreased. pH value slightly increased by freeze-drying, while it decreased gradually during 60 days of storage. Sensory properties of freeze-dried/rehydrated sample were slightly inferior to those of reference sample, but those were relatively good when the sample was evaluated solely. Overall acceptability of freeze-dried, $0^{circ}C$-stored, rehydrated sample was significantly inferior to reference sample (p<0.05) and it gradually decreased as storage temperature increased. Between storage periods of 10 through 60 days, sensory properties of 0 and $10^{circ}C$-stored sample slightly decreased, while those of $25^{circ}C$-stored sample decreased markedly.