The present invention relates to functional kimchi, and more particularly, to a functional kimchi containing alkaline water having excellent antioxidant activity in the kimchi raw material and a method of manufacturing the same. To this end, the manufacturing method of the functional kimchi is added to 100 parts by weight of kimchi raw material 25 to 35 parts by weight of functional additives and 6 to 8 parts by weight of functional seasoning, the composition of the functional additives is 55 to 65 parts by weight of alkaline water and glutinous rice Powder to be made of 35 to 45 parts by weight, the composition of the functional seasoning is 1 to 2 parts by weight onion, 0.5 to 1.5 parts by weight ginger, 0.8 to 1.2 parts by hearing, 0.7 to 1.3 parts by weight garlic, 0.3 to 1.4 parts by weight blueberry Part, hibiscus 0.1 to 0.2 parts by weight, red beet 0.9 to 1.1 parts by weight, aronia 0.6 to 0.8 parts by weight, policosanol powder is characterized in that it comprises a 0.2 to 0.4 parts by weight. In addition, the production of the functional kimchi of the present invention comprises the steps of preparing a low salt water by mixing alkaline water to the natural salt containing goreng extract； Adding cabbage, which is a raw material, to 8 to 12 parts by weight in low saline having a salinity of 8 to 12% to sterilize for 10 to 12 hours； Inverting the soaked cabbages at 3 hour intervals and then placing the cabbage in a filtering network； Mixing glutinous rice flour and alkaline water and stirring in a stirrer for 10-15 minutes； Grinding the mixture of glutinous rice flour and alkaline water after natural drying or hot air drying at room temperature for 48 to 72 hours； Forming the pulverized mixture into rings of constant size； Adding alkaline water to the mixture of functional seasoning and said ring； Aging a mixture of functional spices and rings to which alkaline water is added； It is characterized by consisting of a step of adding kimchi seasoned cabbage mix
