The changes of acidity, hardness, and pectic substances of Kimchis fermented at 6-10℃ and 22-24℃ were investigated. With fermentation, acidity was increased and hardness was decreased, and these changes were more marked in Kimchis fermented at 22-24℃. The contents of AIS was decreased with fermentation. Hot water soluble pectin was increased and protopectin was decreased with fermentation, but the amount of changes was small.