A Kimchi pasteurizes consisting of preheating, holding, cooling and liquid separation sections was built with copper tubing coil and glasses. The liquid portion, of a Chinese Cabbage Kimchi prepared with 3% NaCl solution was preheated and held for 3 minutes at sterilization temperature. Thereafter it was cooled momentarily and recombined with the untreated solid part of Kimchi. At four different temperatures of 68°, 75°, 81° and 85℃ Kimchi was sterilized and examined for the sterilization effects by measuring acid and pH changes o1 the Kimchi when stored at 15℃. The shelf-life of sterilized Kimchi was prolonged by two folds compared with the untreated one. When Kimchi was sterilized at different maturing stage, the less cured one prolonged its shelf-life more effectively.