In this study, the changes in the quality characteristics of Kimchi added with fresh red pepper ( Capsicum annuum L.) was investigated during 5 months of fermentation at 2℃. The moisture content of Kimchi increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of Kimchi containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of Kimchi containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the Kimchi containing the fresh red pepper and the control in the sensory evaluation.