Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.