Abstract
Kimchi is an important traditional fermented food a korean eating habbit. It is an outstanding food to supply its taste, dietary fiber, vitamins and inorganic substances by microorganism. And recently Kimchi has spotlighted as an international food. To make study of contents concerned Kimchi, analyzed the girl’s high school economics textbook, made questionnaires about necessity of Kimchi education, practiced process of Kimchi to present how to pickle vegetables into Kimchi. The results were： 1. The most of the respondents wanted for Kimchi making and answered that they prepare Kimchi at home by themselves. 2. The most suitable pickling time was about 4 hours and salting conditions by dry and wet styles were 20% for good taste and nutrition of Kimchi. 3. Teaching-learning program by cooperative learning model developed.