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In order to study the prediction of shelf-life and the relation between the initial reducing sugar content (So) and the fermentation period (T) to produce 0.75% acid in kimcha; kimchis were prepared with Chinese cabbage from which fermentable sugars were removed by 0%, 30%, 50%, 74. In kimchis with 2.3%, 0.97%, 0.60%: initial reducing sugar content, fermentation periods to produce 0.75% acid took 2, 7, 12 days, respectively. This relation can be expressed as the following equation; T= -16.82 LogSo+7.66. Kimchi with cabbage removed by about 80% fermentable sugar showed out about 0.8% total acidity during 30 days´s storage at 25℃.
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