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An attempt was made to establish a simple and rapid method for the evaluation of Kimchi quality. Four kinds of Kimchi included one home made traditional Kimchi were stored at 4℃ and 25℃ and biochemical changes, including pH, total acidity, volatile acidity, volatile basic nitrogen, vitamin C, NaCl, glucose, nitrite and resazurin value were determined and tested for the relationship with sensory evaluation. The change in pH, total acidity and resazurin value were highly correlated with the sensory maturity of Kimchi-Resazurin value was strongly influenced by the sample dilution and fermentation temperatures. It was concluded that resazurin test with sample solution of 2∼4% could be used as a rapid method for the estimation of the maturity of Kimchi.
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