This study was carried out to investigate the effect of chitosan-liquid calcium (CLC) on the high-calcium kimchi fermentation. The $0.5\%$ of CLC retarded the decreasing rate of pH and the increasing rate of titratable acidity, and these effects were more conspicuous with liquid calcium. Total microbes and lactic acid bacteria counts were lower in CLC $(0.5\%)$ added kimchi during fermentation. The a-value of kimchi juice was gradually increased but the L- and b-values were decreased. The calcium content of the kimchi supplemented with $0.5\%$ of CLC was maintained in the range of $207~228;mg\%$. In sensory evaluation test of $0.5\%$ CLC-added kimchi, the staled flavor was decreased, the crispness was maintained and the overall taste was increased to highest level after 15-day fermentation.