In this paper,formula optimization and sterilization of kimchi( pickled Baby Cabbage) were studied.Through the sensory evaluation and determination of percentage content of lactic acid( total acids) on schedule,the formula of kimichi were confirmed as salt water mass fraction 6%,pepper mass fraction 3%,sugar mass fraction2. 5%,and chive mass fraction 1%. By comparing the changes of swelling situation,bacteria,lactic acid bacteria,sensory evaluation,total acid,p H value in kimchi treated respectively with 2 kinds of pasteurize sterilization and 3kinds of gamma irradiation,the best sterilization technology of pickled Baby Cabbage was confirmed as 65℃ heating30 min,which lead to shelf life of 180 days at room temperature.