The present invention relates to a method for manufacturing seaweed kimchi. More specifically, by using 2 parts by weight of natural salt prepared 20 parts by weight of cabbage leaves marinated in 0.8% salt and cut to 7 cm × 10 cm, 3.5 parts by weight of Dolsan mustard leaves marinated in 4% salinity 2 parts by weight of sea salt, 2 parts by weight of seaweed It is called to 12 parts by weight in water and cut into 7cm, cut into the same size as the cabbage leaf prepared 0.3 parts by weight, seasoning material is 2 parts by weight green pepper, 2 parts by weight red pepper, radish 3 parts, pear 2 weight 2 parts by weight of carrots and 2 parts by weight of cucumber are sliced to 7 cm in size and salted to 2% salt using 1 part by weight of sun salt, and 1 part by weight of red pepper and 1 part by weight of red pepper are removed in the longitudinal direction to remove seeds to 7 cm size. Sliced, prepared by mixing 3 parts by weight of garlic, 0.5 parts by weight of ginger, 0.5 parts by weight of chestnuts, and mixed with 2 parts by weight of shrimp paste and 0.5 parts by weight of fish sauce, and raises the appearance on the cabbage leaves, the seaweed, Dolsan fresh leaf, seasoning Looking up the fee for the rig baechutip and causing, to a baek kimchi soup 40 parts by weight of shrimp jeotguk preparation 2 parts by weight, 1 part by weight of fish sauce put gimchitguk made by pouring water into the sea mustard kimchi making.본 발명은 미역김치 제조방법에 관한 것이다. 더욱 상세하게는 천일염 2중량부를 사용하여 염도 0.8%에 절여지고 7cm×10cm로 자른 배춧잎 20중량부와, 천일염 2중량부의 염도 4%에 절여진 돌산갓 잎 3.5중량부를 준비하고, 미역 2중량부를 10℃ 물에 넣어 12중량부가 되게 불려 7cm로 자르고, 상기 배춧잎과 같은 크기로 생김 0.3중량부를 잘라 준비하며, 양념재료는 청피망 2중량부, 홍피망 2중량부, 무 3중량부, 배 2중량부, 당근 2중량부, 오이 2중량부를 7cm 크기로 채 썰어 천일염 1중량부를 사용하여 염도 2%가 되게 절이고, 홍고추 1중량부와 청고추 1중량부를 종방향으로 갈라서 씨를 제거하여 7cm 크기로 채 썰어 놓고, 마늘 3중량부, 생강 0.5중량부, 밤 0.5중량부를 곱게 갈아 새우젓국 2중량부와 액젓 0.5중량부로 버무려서 준비하여, 상기 배춧잎 위에 생김을 올리고, 상기 생김 위에 상기 미역, 돌산갓잎, 양념재료를 올려 상기 배춧잎과 생김으로 감싸고, 백김치국물 40중량부에 새우젖국 2중량부, 액젓 1중량부를 넣어 만든 김칫국물을 부어서 만드
