To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at 4℃. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.