Due to global warming, many crops are experiencing heat stress. One of the main ingredients of kimchi, which is a staple food for Koreans, is Kimchi cabbage, a crop sensitive to high temperatures. This study aims to select Kimchi cabbage varieties with strong heat resistance. We conducted an evaluation of heat resistance in response to climate change using a non-destructive method called phenotyping, targeting 20 varieties of Kimchi cabbage seedlings. Under normal conditions and artificially set high-temperature environments (40 degrees Celsius), we measured 66 physiological indices using the Phenospex device. We comprehensively analyzed indices such as 3D leaf area, digital biomass, NDVI average, plant height, and PSRI average to select varieties with strong heat resistance