PURPOSE: A producing method of kimchi containing components of Hydrangea serrata tea is provided to produce sweet taste without using sugar, and to prevent the decomposition of the kimchi during an aging process.CONSTITUTION: A producing method of kimchi containing components of Hydrangea serrata tea comprises the following steps: salting Chinese cabbage using salt and salt water, and washing the Chinese cabbage(S10) boiling 100 parts of water by weight, 1.6 parts of sea tangle by weight, and 1.6 parts of large-eyed herring by weight for 1-2 hours, and filtering the mixture to obtain stock(S20) inserting 0.2 parts of Hydrangea serrata tea by weight into 100 parts of stock by weight, and boiling the mixture for a predetermined time(S30) soaking red pepper powder in the Hydrangea serrata tea stock(S40) mixing the Hydrangea serrata tea, the soaked red pepper powder, dried red pepper, glutinous rice gruel, pear, ground garlic, ginger, salted shrimps, fish sauce, radish, spring onion, radish juice, and Japanese apricot juice to obtain seasoning(S50) inserting the seasoning among leaves of the salted Chinese cabbage(S60) and aging the Chinese cabbage with the seasoning in a container(S70).COPYRIGHT KIPO 2013[Reference numerals] (AA) Water+kelp, large-eyed herring (BB) Stock+ Hydrangea serrata tea (CC) Immersing red pepper powder into Hydrangea serrata tea stock (DD) Hydrangea serrata tea stock+soaked red pepper powder, dried red pepper, glutinous rice glue, pear, ground garlic, ginger, salted shrimps, fish sauce, radish, spring onion, radish juice, and Japanese apricot juice (E1) Wrapping Kimchi with bamboo leaves (EE) Periodically injecting ethylene gas into a Kimchi storage container (S10) Salted Chinese cabbage producing step (S11) Separating step (S12) Hole forming step: forming fine holes in Chinese cabbage (S13) Salting step (S14) Rinsing and dehydrating step (S20) Stock manufacturing step (S30) Hydrangea serrata tea stock manufacturing step (S40) Red pepper powder
