The present invention relates to Hypericum ascyron leaves jangajji (pickled vegetables) and a method for making the same, and more specifically, to a method for making Hypericum ascyron leaves jangajji, wherein Hypericum ascyron leaves are mixed with a seasoning sauce prepared of plum and Hypericum ascyron liquid, and the Hypericum ascyron leaves mixed with the seasoning sauce are aged using lotus leaves, thereby enhancing distinctive taste and flavor of the Hypericum ascyron leaves jangajji, and maximizing the taste and nutrition of Hypericum ascyron while maintaining characteristics of Hypericum ascyron. The method for making Hypericum ascyron leaves jangajji, comprises: a Hypericum ascyron leaves pre-treating step of removing foreign materials from Hypericum ascyron leaves a Hypericum ascyron leaves parboiling step of parboiling the moisture-removed Hypericum ascyron leaves in boiling water a moisture removing step of rinsing the parboiled Hypericum ascyron leaves in water and then removing moisture a seasoning sauce preparing step of heating a soy sauce or a red pepper paste at a high temperature of 90-110°C, adding and mixing garlic pieces and ginger pieces with the heated soy sauce and red pepper paste, cooling the high-temperature soy sauce and red pepper paste to room temperature, and then mixing 0.5-1 wt% of vinegar, 3-6 wt% of Hypericum ascyron liquid, 0.5-1 wt% of a plum extract, and 15-20 wt% of sugar with 95-100 wt% of the soy sauce or red pepper paste, thereby preparing a seasoning sauce a seasoning sauce mixing step of mixing the moisture-removed Hypericum ascyron leaves with the seasoning sauce and an aging step of inserting lotus leaves between the Hypericum ascyron leaves mixed with the seasoning sauce, sealing the Hypericum ascyron leaves with the lotus leaves, and aging the Hypericum ascyron leaves with the lotus leaves in an underground tunnel or a low-temperature refrigerator, in which a constant temperature of 15-18°C is maintained, for
