Three, six, nine, and twelve V of electric pulse (EP) was applied to a culture of Weissella cibaria SKkimchi1 in MRS medium and kimchi-making culture (KMC). Viable cell number of SKkimchi1 in MRS medium was decreased in proportion to pulse intensity but that of bacteria in KMC was not. Lactic acid and ethanol produced by SKkimchi1 tended to be decreased in proportion to EP intensity but acetic acid was proportionally increased to EP intensity. Lactic acid, ethanol, and propionic acid produced in KMC were proportionally decreased, but acetic acid was proportionally increased to the EP intensity. Bacterial community and diversity in KMC were analyzed based on culture time by a temperature gradient gel electrophoresis (TGGE) technique. Most bacterial communities grown in freshly prepared kimchi belonged to Bacillus genus. Lactic acid bacteria responsible for kimchi fermentation began to grow on day 4, and were completely substituted for Bacillus genus on day 8, but some Bacillus genus began to grow again on day 12. However, bacterial community diversities were not different based on varying EP intensity.