This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride (CaCl2) at different concentrations. With CaCl2 supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at 4℃ or 50℃, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at 25℃, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (△E-value) of the pickled radish wrap preserved at 50℃ was significant (△E-value 23~27), though the hardness of the sample prepared at 4℃ or 25℃ showed no distinguishable differences at various concentrations of CaCl2 supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at 50℃, it resulted in the greater hardness with the higher concentrations of CaCl2 supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at 4℃ for 28 days demonstrated that the preparation with 0.4% CaCl2 ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% CaCl2 would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality. Key words：pickled radish wrap, calcium chloride, hardness, quality characteristics

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