Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{circ}C,;10^{circ}C,;and;20^{circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5 imes2.5 imes0.5;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{circ}C$ for 8 days, at $10^{circ}C$ for 3 days, and at $20^{circ}C$ for 1 day led to the acidity levels of $0.21\%,;0.20\%,;and;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20~0.25\%$ with pH $4.2~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0~4.4$, 3.8 and 3.4 at $5^{circ}C,;10^{circ}C$, and $20^{circ}C$, respectively. This fact indicated that fermentation at $5^{circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{circ}C$ could extend the eatable time of nabak kimchi.