In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine (F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (Fl) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10℃ was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The Fl and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The Fl- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling waste waters as brine for the production of baechu Kimchi.