This studies were carried out to investigated the effects of starter on the fermentation of Kimchi. The organisms isolated from Kimchi, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae and Leuconostoc mesenteroides, were used as starter for preparation of Kimchi. The fermentation of starter inoculated Kimchi was enhanced compared with that of starter not inoculated Kimchi at $25^{circ}C$. The mixed strain was more effective than single strain on the fermentation Kimchi. The fermentation of starter incoculated Kimchi was enhanced by addition of red pepper, whereas inhibited during first days by addition of Singer. The fermentation period of starter inoculated Kimchi was shortened about 24hours compared with that of starter not inoculated Kimchi at $25^{circ}C$. The sensory score of starter inoculated Kimchi was better than that of starter not inoculated Kimchi in odor, flavor and overall acceptability. The effect of starter was significant in odor of Kimchi.