This study was conducted to investigate the effects of n-capric acid(CA) or n-capric acid methyl ester (CE) addition during salting process, and fermentation temperature on chemical and microbial changes of Kimchi. The pHs of control, CA and CE were 3.78, 4.28 and 4.35 after 6 days of storage at 20℃ and were 3.85, 5.14 and 5.10 after 42 days of storage at 4℃, respectively. The effects of CA or CE addition at 4℃ were higher than those at 20℃. The maximum edible acidity, 0.75%, was reached within 3 days at 20℃, 15 days at 12℃, and the acidity of 42 days at 4℃ was 0.62% which was still lower value than the maximum edible acidity. Total bacteria, Leuconostoc, Lactobacillus and yeast counts of the control were higher value than those of the treatments throught the whole fermentation period. The addition of CE at 4℃ had much affected the reduction of yeast count. As microbial counts and reduction rates of control and treated Kimchi increased with increasing the storage temperature.