This study was conducted to evaluate the combined effects of N 2 -packaging (N 2 ), mild heating at 60°C (HT) and gamma irradiation of 20kGy (IR) on the shelf-stability and quality of Kimchi during storage at 35°C for 30 days. Total microbes including lactic acid bacteria were sterilized perfectly by the combination treatment of HT–IR or N 2 –HT–IR, and the acidity of Kimchi was not changed during storage. Irradiation softened textural property of Kimchi. However, combination of N 2 -packaging with heating and irradiation retarded this softening of Kimchi by high dose irradiation. Organoleptic qualities were improved by the combination treatment during the storage period.