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Paprika was used instead of hot pepper during baechu Kimchi preparation, and the physicochemical, microbiological, and sensory properties of the Kimchi were investigated during fermentation at 4℃ for 25 days. Changes in pH and titratable acidity of the paprika Kimchi during fermentation were similar to those of conventional Kimchi. Optimum ripening period was between 10 to 15 days. Reducing sugar contents of the two types of Kimchi linearly decreased as fermentation proceeded. However, sugar content in the paprika Kimchi was higher than that of conventional Kimchi during the fermentation period. Vitamin C content of paprika Kimchi was not significantly changed and was higher than that of the conventional Kimchi. Maximum amount of vitamin C was 56.2 mg% at optimal ripening period. The contents of citric acid, malic acid, and succinic acid decreased, while those of lactic acid and acetic acid increased throughout the fermentation period. Total numbers of aerobes, Lactobacillus spp., Leuconostoc spp., and yeast in well-ripened Kimchi were 7.9×10^8, 6.1×10^8, 6.5×10^8, and 1.1×10⁴cfu/g, respectively. The bacterial numbers were slightly higher than those of conventional Kimchi. Organoleptic properties of the two Kimchi types were examined. The hot taste of paprika Kimchi was lower than that of conventional Kimchi. However, the overall acceptabilities of both types of Kimchi were not different during optimum ripening period (p<0.05).
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