To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{circ}C$ than that of Baik-kimchi fermented at 5$^{circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{circ}C$ and $25^{circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.