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In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at 7℃. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.