Abstract: The effects of processing parameters on the making of kimchi were investigated and the process combination was optimized. The additive of salt, apple-pear, the fermentation time and sugar contents were taken as affecting factors. The reducing sugar, total acid, pH value, nitrite and sensory evaluation were taken as the evaluation indexes. In addition, comprehensive scoring method was used to determine a comprehensive score. The optimal process combination parameters were determined by single factor experiments and orthogonal experiment, respectively. The results showed that the total acid decreased, the pH value increased, and the nitrite contents decreased gradually with the increasing of salinity (1.5%~3.5%). The addition of sugar and apple-pear could provide reducing sugar and reduce the contents of nitrite for the lactic acid fermentation of the kimchi. The effects of salt addition, apple-pear addition, fermentation time and sugar addition on the quality of kimchi were significant (p<0.05). The optimized processing conditions were as follows:The salinity was 2.5%, additive amount of apple-pear was 7%, fermentation time was 9 d at the temperature of 4℃, and additive amount of sugar was 3.5%. The comprehensive score was (94.80±2.23).The prepared kimchi under this process meets the national standards GB 2714-2015 and industry standards SB/T 10439-2007, which could provide guidance for the production of the kimchi.