Statement of problem: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. Purpose : This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. Material and methods: The color differences (${Delta}E^*$) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture linears(Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Dura $Base^{(R)}$, Sofreliner $MS^{(R)}$) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods distilled water, and $L^*$, $a^*$, $b^*$ values were measured for the color difference(${Delta}E^*$), on the 1st, 7th, and 28th day with spectrophotometer. Result and conclusion : 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner $MS^{(R)}$ of 1st day after immersion(p<0.05). There were significant differences between samples in Sofieliner $MS^{(R)}$ and Ufi Gel $SC^{(R)}$ of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-$B^{(R)}$ of 28th day after immers ion(p<0.05). 2. In red pepper pastes, ${Delta}E^*$ values of Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Sofrelinev $MS^{(R)}$ weve higher than 3.3. Those values were not clinically acceptable. In soy sauces, ${Delta}E^*$ values of all denture liners were lower than 3.3. ${Delta}E^*$values of Ufi Gel $SC^{(R)}$ were higher than those of other denture liners 3. Based on the above results , red pepper paste causes more discoloration than soy sauce.