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The effect of initial temperature of NaCl solution during salting on the quality of kimchi was investigated. Chinese cabbage was salted in a 10% NaCl solution at initial temperature of 40, 50, 60, 70, and 80℃. The temperatures of the samples were allowed to equilibrate to 10℃ for 24 hr. Kimchi was prepared with the salted Chinese cabbage and fermented at 10℃. During fermentation, pH of the kimchi prepared with 40℃ heat treated Chinese cabbage (40℃-kimchi) was higher, and acidity was lower than that of kimchi salted in 20 (control), 50, 60, 70 or 80℃ brine. The content of alcohol insoluble substance was higher in 40℃-kimchi than those in 20 and 70℃-kimchi, and the activities of polygalacturonase and β-galactosidase were lower in 40℃-kimchi than that of control kimchi. Damages to the epidermis and parenchyma cell of 40℃-kimchi were less than those of control kimchi. Sensory quality evaluated by sourness, crispness, and overall quality of kimchi treated 60 min at 40℃ was best among all of the heat treated kimchi.
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