We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.