Salt penetration, moisture effluence and elution of calcium of radish were investigated during salting in $3{sim}10%$ salt solution. The desirable salt concentration of kimchis were also evaluated by sensory method. Among 20 samples collected from domestic and commercially prepared kimchis, 8 samples were found to be desirable salt concentration having the concentration range of $1.2{sim}2.2%$. Moisture and calcium diffused from radish tissue were increased as the salt concentration increased. The proper salting time were estimated to be two hours at 3%, one hour at 5% and 30 minutes at 10% of salt at $20^{circ}C$. Salting at high concentration shortened the salting time but brought a significant calcium loss.