Nitrate accumulated in vegetables can, via $NO_2$ during storage and after their ingestion, cause the formation of methemoglobin and many of which are carcinogenic in human body. Especially such vegetables with the highest consumption in Korea as chinese cabbage and raddish frequently showed that high contents of nitrate and nitrite could accumulate. Therefore, pH and the content of nitrate and nitrite of Korean pickles made of upper vegetables, viz, Baiechu Kimchi, Yulmookimchi and Kakdooki were estimated during storage at the conditions of $5^{circ}C$ and $25^{circ}C Storage at $25^{circ}C$ generally led to the more rapidly than that at $5^{circ}C$. But changes of nitrite level showed very low variation in all tested Kimchi.