The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$pm$2$^{circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{circ}C$ after fermentation at 18$pm$2$^{circ}C$ was slowly decreased as compared to the Kimchi stored at 18$pm$2$^{circ}C$, but texture score of Kimchi stored at -5$^{circ}C$ or -8$0^{circ}C$ after fermentation at 18$pm$2$^{circ}C$, but texture score of Kimchi stored at -5$^{circ}C$ or -8$0^{circ}C$ were compared to that of the Kimchi stored at 18$pm$2$^{circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{circ}C$ after 4days fermentation at 18$pm$2$^{circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{circ}C$ after fermentation at 18$pm$2$^{circ}C$.