The present invention relates to a manufacturing method of kimchi using sunberry and kimchi using sunberry manufactured by the same. The manufacturing method of kimchi using sunberry according to the present invention includes: a napa cabbage processing step (S100) in which napa cabbage is prepared and salted； a sunberry extract production step (S200) in which a sunberry extract to be mixed with the salted napa cabbage is produced； a seasoning production step (S300) in which a seasoning to be mixed with the sunberry extract is produced； a mixed seasoning liquid production and aging step (S400) in which a mixed seasoning liquid is produced by the seasoning and the sunberry extract being mixed and aged with each other； a mixed seasoning liquid mixing and filling step (S500) in which the mixed seasoning liquid is applied between and mixed with salted napa cabbage leaves； and a storage and aging step (S600) in which the napa cabbage to which the mixed seasoning liquid has been uniformly applied is stacked for fermentation and then stored and aged. According to the present invention which has the configuration described above, sunberry containing a lot of anthocyanin is used for the manufacturing of the kimchi, and thus effective sunberry ingredients can be effectively taken in with the taste and flavor of the kimchi being maintained. In addition, the present invention is capable of meeting the demands of consumers who pay much attention to their health in todays era of wellness.본 발명은 까마중을 이용한 김치의 제조방법 및 이에 의해 제조된 까마중을 이용한 김치에 관한 것이다.본 발명에 따른 까마중을 이용한 김치의 제조방법은 배추를 준비하여 절이는 배추 가공 단계(S100)； 상기 절여진 배추와 혼합될 까마중 추출액을 제조하는 까마중 추출액 제조 단계(S200)； 상기 까마중 추출액과 혼합될 양념을 제조하는 양념 제조 단계(S300)； 상기 양념과 까마중 추출액을 혼합한 후 숙성시켜 혼합 양념액을 제조하는 혼합 양념액 제조 및 숙성 단계(S400)； 상기 혼합 양념액을 절여진 배추잎들 사이에 도포하여 혼합하는 혼합 양념액 버무리기 및 속 넣기 단계(S500)； 및 상기 혼합 양념액이 균일하게 도포된 배추를 발효시키기 위하여 적층한 후 저장하여 숙성시키는 저장 및 숙성 단계(S600)를 포함한다.상기한 구성에 의해 본 발명은 안토시아닌 성분이 풍부하게 함유되어 있는 까마중을 이용하여 김치를 제조함으로써, 김치 본래의 식감과 풍미를 유지한 채 까마중의 유
