Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were 0.001∼0.01 M. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at 25℃ and then slightly decreased thereafter, while storage at 4℃ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCl solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in $quot;L$quot; value and slight decrease in $quot;a$quot; value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.