Bacteriophage in Dongchimi, fermented radish kimchi, one of the most common types of watery kimchi in Korea, have been studied. During Dongchimi fermentation for 15 days, the virus like particle (VLP) abundance did not show the notable changes by FACS and fluorescent microscope. VLP was average 108 particle/ml by fluorescent microscope and FACS. VLP was different for Dongchimi fermentation at 4℃ and 20℃. VLP showed average 107 events/ml until fermentation 9 days and after that it decreased to 104 events/ml at 20℃. However, lactic acid bacteria abundance was increased 4 log CFU/ml to 7 log CFU/ml at 20℃ fermentation. VLP abundance was average 107 events/ml until fermentation 9 days and not notable change at 4℃ Population of bacteriophage seemed almost to be the same during the fermentation and different stability at temperature. To analyze the characteristics during Dongchimi fermentation, the phage were isolated and characterized. Isolated phage was designated as WCP30, which infected Weissella cibaria. Stability of WCP30 phage at pH5 was high that the number of phage was reduced by 0.83 log PFU/ml. Stability of WCP30 phage at pH3 and pH4 was relatively stable that the number of phage was reduced by 1.2~1.5 log PFU/ml. However, WCP30 was relatively unstable at pH2, pH7, and pH10. Stability of WCP30 at 70℃ was relatively unstable than 65℃. WCP30 morphology belonged to Siphoviridae family. The WCP30 genome size was 33,697bp with a GC contents of 41.2%. Compared with reported phages infecting lactic acid bacteria, WCP30 genome sequence was low homology. Therefore, bacteriophage seemed to exist lots and to have different characteristics for W. cibaria in fermented radish kimchi.