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This study was conducted to examine the effects of the kinds and the levels of salted and fermented seafoods, shrimp and juice of anchovy, on the properties of kimchi during fermentation. There were no significant differences in pH and contents of total acid, reducing sugar, and organic acid examined except lactic acid contents among the kimchi samples at the same fermentation period. Until four days of fermentation, kimchi containing higher level of salted and fermented anchovy juice tended to have greater number of total microorganisms and of leuconostoc genus microorganisms than the other kimchi samples. Sensory characteristics were not significantly different among the samples at the same fermentation period. significant decrease in pH and in reducing sugar content, and increase in total acid content were noticed in all the kimchi samples during fermentation. This was more marked in kimchi samples con-aing salted and fermented seafoods. Contents of malic and succinic acids decreased while Chose of .actic and acetic acids increased with longer fermentation. There were significant changes in the numbers of microorganisms during fermentation. Carbonic mouthfeel, salty taste, sour taste and staled flay or of all the kimchi samples increased while firmness and crispness decreased with extended fermentation.
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