The quality of Dolsan leaf mustard (Brassica juncea) kimchi was evaluated by measuring microbial growth and changes in texture, color and minerals as sensitive indicators in order to determine the best storage conditions during a 7 week storage time at 2±1oC. After storing at 2±1oC for 2 weeks, the samples had total viable counts of 8.8 log cfu/g from their initial control load of 3.7 log cfu/g, while the number of lactic acid bacteria was 4.9 log cfu/g from the initial number of 3.4 log cfu/g. The samples stored at 2±1oC for 3 weeks showed a 2.5-fold (3.3×107 dyne/cm2) and 3.3-fold (2.6×107 dyne/cm2) reduction (p<0.05) in the hardness of stem and leaf compared to the initial hardness. The stem parts stored at 2±1oC for 3 weeks had higher ‘L’ and ‘a’ values than the initial samples (p<0.05), while the leaf parts stored at 2±1oC for 5 weeks had lower ‘a’ values than the initial samples (p<0.05). There was an increase in the concentration of Mg, Na, Fe and Zn after storing at 2±1