Changes in pH, titratable acidity, reducing sugar, nitrogen compound and mineral of black bean chungkugjang(BBC)added with kiwi and radish during fermentation were investigated. During fermentation of BBC, pH was increased, while titratable acidity was decreased. The changes in pH and titratable acidity of all chungkugjangs other than BBC were very rapid after 24 hrs of fermentation. Reducing sugar content was highest in BBC and was increased by 24 hrs of fermentation and decreased thereafter. Amino-type nitrogen increased rapidly after 24 hrs of fermentation. The addition of kiwi and radish increased the content of amino-type nitrogen in BBC by enhancing proteolysis of black bean, being as much as in soybean chungkugjang. At 72 hrs of fermentation BBC was found to be lower in ammonia type nitrogen than soybean chungkugjang. Mineral content, in general, was higher in BBC than in soybean chungkugjang, showing highest in potassium followed by phosphorus, magnesium and calcium.