The taste of Kimchi is developed by fermentation of saccharides to lactic acid and other organic acids by lactic acid bacteria, which results in the special flavor and taste. Kimchi requires a maturation temperature and preservation period at 2-7℃ for 2-3 weeksto reach pH 4.3 for more delicious flavor and for vitamin production [1]. But as time passes, the taste can worsen due to acidification, softness of texture, and bad odors. To preserve the freshness of the Kimchi, additives [2-4], preservatives [5], pH buffering agents [6, 7], bacteriocin [8] and chitosan [9, 10], which is not safe for consumption, canbe used. Currently, the cold chain method is applied to Kimchi preservation [11]. Thirty bacteria and yeast have been applied to Kimchi fermentation, such as the G(+) bacteria [8], L. brevis, L. plantarium, L. latis, L. mesenteroides, P. cerevisiae [12], S. faeculis, and E. faecalis, the G(-) bacteria, P. nigrifaciens and B. macerans, and the yeast Zygosaccharomyces, which prod