Present result suggests that the BP type indicator can be used successfully as a full time-fermentation indicator for kimchi products. However, the MR type may be applied only as a ripeness/unripeness indicator to packaged kimchi because its color change rate nearly reaches to zero at the TA values more than 0.7 mg/dl. Kimchi when fermented at pH 4.2±4.4 and TA of 0.6±0.8 mg/dl is generally regarded as a well ripened state