[en] Kimchi is Korean traditional fermented vegetable, it was known to one of health food through the world 5 sorts and to one of culture bequest of 100 kinds. In this study, it was conducted to development of Korean space food. Object of the study is development of food processed technology for long term storage and stability of supply at severe environment such as space, desert, deep sea. Irradiation technology is cold sterilization method, and it is able to fusion with the other food manufacturing and additives using method. Therefore, this study can offer to basic information for development of Korean space food. Side by side, it was expected that preceding results were able to wide utilization extension such as export of cured fermentation food. This study was conducted to evaluate the combined effects of additives (A), N2-packaging (N₂), mild heating at 60 .deg. C (HT) and gamma irradiation of 25 kGy (IR) at frozen state (F) on the shelf stability and quality of Kimchi during storage at 35 .deg. C for 30 days. Briefly, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of Kimchi. However, sensory quality was decreased. After all, irradiation was conducted at Kimchi samples for quality maintenance after gas exchange packaging method such as N₂-packaging, quick freezing(-70 .deg. C). Therefore, the combination treatment was effected to insurance of shelf-life and satisfaction of quality. But other methods needed for inhibition deterioration of texture. Calcium lactate and vitamin C were added at Kimchi for prevention of softening, oleoresin paprika and artificial Kimchi flavor were added for improvement of sensory quality decreased by severe sterilization