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This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at 4℃, 10℃, 20℃. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The ´L´ values decreased slowly, and ´a´ and ´b´ values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.
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