This study investigated changes in the quality and headspace O₂/CO₂ concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO₂ absorber and nano-foamed structure (NFS) film, respectively, during storage at -2.2 or 4.0℃. Compared to that in YR-kimchi samples stored at 4.0℃, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at -2. 2℃ increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0℃, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO₂ absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at -2.2 and 4.0℃. No significant O₂ reduction or CO₂ accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (-2.2℃) storage improved the shelf life of YR-kimchi without packaging expansion during storage.