The studies were carried out to investigate antimicrobial activity of mixed extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. and crab shell against lactic acid bacteria isolated from kimchi. The effects of Lithospermum erythrorhizon and Scutellaria baicalensis G. extracts and crab shell on shelf life of kimchi were also investigated. The growth of heterofermentative and homofer mentative lactic acid bacteria was inhibited by 95% ethanol extracts of Lithospermum erythrorhizon and Scutellaria baicalensis G. The pH of kimchi containing 1% of mixed extracts Lithospermum erythrorhizon. and Scutellaria baicalensis G., and crab shell was lower than control during fermentation for 25 days of 10oC. The viable cells of the kimchi samples were lower than that of control during fermentation. The sensory qualities of the kimchi samples were a little inferior to the control during shelf life of kimchi.