We investigated the effects of Alaska pollack addition on the quality of Kimchi during 20 days of fermentation at 10C. Alaska pollack was added to salted cabbage at concentrations of 0%, 6%, 12%, or 18% (all w/w). The quality characteristics determined were pH, acidity, salinity, reducing sugar content, color, free amino acid level, and lactic acid bacterial counts, at 4 d intervals over 20 d, during progressive fermentation at constant temperature (10C). Changes in pH, acidity, and reducing sugar content during fermentation were increased when Alaska pollack was added, whereas salinity decreased. Total lactic acid bacterial counts achieved maximum levels on day 8 for Kimchi with 18% (w/w) Alaska pollack, and the other Kimchi samples attained their highest values on day 12. In terms of color, the L, a, and b values of Kimchi rose with addition of Alaska pollack. The free amino acid content of Kimchi increased as the level of added Alaska pollack rose but gradually fell as fermentation progressed. Upon sensory evaluation, Kimchi with 6% (w/w) Alaska pollack scored highest in terms of appearance, texture, taste, and overall acceptance. In conclusion, our results indicate that Alaska pollack has a positive effect on the quality of Kimchi, increasing the content of free amino acids.