Abstract: Physicochemical properties of different ripening fermentation periods fermented Shuidouchi were compared, and this study was researched for finding the best ripening fermentation periods.The physicochemical properties were evaluated using pH, acidity, total viable count, contents of amino and ammonia type nitrogens, γ-GTP, activity soybean isoflavones and sensory evaluation.As the ripening fermentation time increased, the pH changed decreased, the flavoring not added 14 days ripening fermented Shuidouchi showed the highest acidity, and total viable count decreased from 0 day.It also showed the best quality by amino and ammonia type nitrogens, γ- GTP and activity soybean isoflavones.After 14 days ripening fermentation, the physicochemical indexes of flavoring added Shuidouchi were lower than flavoring not added one, but the flavoring added Shuidouchi showed the best sensory evaluation compared to the other fermented Shuidouchi.It was concluded that the 14 days ripening fermented Shuidouchi showed the best physicochemical quality.