Nitrite, one of the precursors of dimethylnitrosamine distributes widely in natural foods and also used as a color fixative in meat products. In this paper Nitrites and Nitrates contents in Korean-Kimchi and Human Saliva were as follows. (1) pH: $pH:;3.8{sim}5.8$(in Korean-Kimchi soup) (2) NaCl: $1.5{sim}3.1%$(in Korean-Kimchi soup) (3) Acidity: $0.38{sim}0.62%$(in Korean-Kimchi soup) (4) $NO_2-$ $0.25{sim}0.68ppm$ (in Korean-Kimchi) $1.9{sim}5.0ppm$ (in Human Saliva) (5) $NO_3-$ $35.0{sim}92.0ppm$ (in Korean-Kimchi) $7.6{sim}28.0ppm$ (in Human Saliva) These results showed low contents in Korean-Kimchi and Human Saliva.