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This study was conducted to examine the effects of salt concentrations (1, 2 and 3%) and storage periods on the characteristics of Kakdugi (Korean seasoned pickles of cubed radish roots) stored at 20℃. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1, 2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially in firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.
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