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This study was investigated the change of pesticide residues in young Chinese cabbages andyoung radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP andimidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchipreparation and storage in Kimchi fridge (−1.8 o C) for 67 days. Pesticide residues in young Chinese cabbageswere removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients,61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge.Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients,59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. Itmeans that brining and washing process was more efficient than fermentation process.Key words Pesticide residue, Young Chinese cabbage, Young radish, Kimchi, Reduction                 .     (Krol , 2000;Guardia-Rubio , 2007; Liang , 2012)   (Awasthi, 1993; Hegazy , 1988)      .  (Athanasopoulos ,2005; Cabras , 2005;  , 2007)  (Bonnechere, 2012; Elkins , 1972; Chavarri , 2005; Elkins ,1989)           .       (Pardez-Lopez , 1991)       (BannaKawar, 1982; Abou-Arab, 2002; Ruediger , 2005).               ,    ,  ,         (Park 2012; Choi  2013).              ( , 1989;  , 2002;  , 2011).

Change of Pesticide Residues In Field-sprayed Young Chinese Cabbages and Young Radishes During Kimchi Preparation and Storage in Kimchi Fridge