The effect of sodium malate buffer(SMB) on the fermentation of Kimchi was investigated. Chemical and microbial changes were investigated during fermentation of Kimchi containing 0,2,4 and 6% salt at $25^{circ}C$. The fermentaton of lower salted Kimchi was taster than that of higher salted Kimchi. One percent addition of SMB, as pH adjuster, showed the retardation of Kimchi fermentation about 36 hours at $25^{circ}C$. Due to the buffer action of SMB, the acidity was inclosed during the fermentation as concentration of SMB increased. The buffer action of SMB was increased during fermentation of Kimchi.