Three kinds of bacteria that influence Kimchi fermentation, Lactobacillus plantarium for acidity, Leuconostoc mesenteroides for ripening Kimchi, and Pichia membranifaciens for decreasing Kimchi quality, were regulated by natural products including Theae folium, Taraxacum coreanum, Brassica juncea, Astragali radix, Gynostemma pentaphyllum, Camellia japonica, Agaricus blazei, and Cordyceps militaris. The common prescription combined T. folium, T. coreanum and C. militaris and simultaneously regulated these 3 bacteria as follows: the growth of L. plantarium and P. membranifaciens were inhibited and L. mesenteroides was promoted. The most effective mixing ratio was T. folium: T. coreanum: C. militaris = 3:2:1. With this new prescription, deep flavor, extended preservation, and a special taste are expected in the Kimchi due to these natural products.