Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{circ}C$, 1$0^{circ}C$ or 5$^{circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{circ}C$, 7 days at 1$0^{circ}C$, 18 days at 5$^{circ}C$ and 30 days at $0^{circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.