The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{circ}C$-- and then stored for 28 days at 5$^{circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{sim}0.28%$ (20% group), $0.32{sim}0.67%$% (40%group), $0.48{sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{circ}C$ was the most preferred condition overall, 40%-80$^{circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{circ}C$ was the condition that yielded the highest color scores.