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This study was conducted to examine the effect of the addition of calcium acetate and/or potassium sorbate on the characteristics of kakdugi(Korean seasoned pickles of cubed radish roots) fermented at 20℃ for 4 days or more. The sensory characteristics, pH, titratable acidity, non-volatile organic acids and texture by Instron were measured. The results of sensory evaluation on kakdugi stored at 20℃ for 4 days indicated that firmness, toughness, crispness, sour taste and overall desirability were increased by the addition of calcium acetate. Potassium sorbate was evaluated to decrease the sourness. Titratable acidity, pH and the amount of non-volatile organic acids were higher in samples containing calcium acetate than in other ones. Compression test with Instron gave the similiar result to sensory evaluation in the measurement of firmness. Calcium acetate and potassium sorbate showed synergistic effect greatly on the textural characteristics on kakdugis.
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