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Extension of shelf-life of Mul-Kimchi for commercial production was attempted in this study. Co-60 γ-radiatedeggshell powder (ESP) was added in Mul-Kimchi, and its effects on bacterial counts and acid production were examined at20oC. Lactic acid bacterial counts remained relatively constant for up to 10 days in the presence of 1 to 3% (w/v) ESP.Coliform counts remained almost constant in ESP-added Kimchi, whereas coliforms in the control completely disappearedwithin 4 days of fermentation. pH of the experimental group dropped to 4.2 after 4 days of incubation, after then it graduallyincreased to 5.8, compared to 3.4 on the 10th day in the control. After10 days at 20oC, titratable acidity of 3% ESP-addedKimchi and the control were 0.3 and 0.6%, respectively. No significant differences were observed in sensory qualities betweenexperimental and control group. These results indicate that addition of irradiated ESP in Mul-Kimchi would be an effectivealternative for extending the storage life of Mul-Kimchi marketed currently at ambient or refrigerated temperature.