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This study was conducted to determine the inactivation effects of slightly acidic electrolyzed water (SAEW) on microorganisms attached to salted Chinese cabbage and food materials of kimchi, such as slice radish and green onion. In addition, changes in microbial and physicochemical quality of manufactured kimchi during storage at 4°C for 4 weeks were investigated. Compared to the untreated control with tap water, total bacterial counts (TBC) of Chinese cabbage, slice radish, and green onion were reduced by 1.75, 1.68, and 1.03 log CFU/g at dipping times of 20 min, 5 min, and 10 min, respectively, upon treatment with 30 ppm SAEW at 40°C. Effect of microbial inhibition was higher in salted Chinese cabbage brined in 10% salt (w/v) of 30 pm SAEW at 40°C than in untreated control with tap water, as indicated by 1.00 log CFU/g reduction. TBC of kimchi manufactured with materials treated with 30 ppm SAEW at 40°C was not significantly affected compared to untreated control, although coliforms were remarkably reduced compared to the untreated control. At the beginning of storage (1 weeks), TBC and lactic acid bacteria (LAB) counts increased by approximately 9 and 7.66∼8.18 log CFU/g, respectively, and coliforms were completely eliminated. The pH and acidity of kimchi at 2 weeks were 4.34∼4.49 and 0.55∼0.66%, respectively, and then slowly decreased. The texture (firmness) of kimchi decreased with storage time, but the difference was not significant. This combined treatment might be considered as a potentially beneficial sanitizing method for improving the quality and safety of kimchi.