We investigated how supercritical affected sterilization and enzyme inactivation in dongchimi, a conventional Korean fermented food. The growth of bacteria, including lactic acid bacteria, in dongchimi juice tended to decrease with increased pressure and temperature during treatment with supercritical . D values were affected by pressure more than by temperature. The lowest total number of cells and D values of lactic acid bacteria were observed after treatment with supercritical at 25 MPa and ; these conditions also reduced polygalacturonase activity in radishes by approximately 40.3%. Supercritical can be used as an alternative method of sterilization and enzyme inactivation, minimizing sensory loss and textural changes in vegetable materials.