The present invention relates to a method for manufacturing a cabbage kimchi containing capsaicin microcapsules of pepper, which can be adjusted to 50%, 75%, and 100% relative to the content of red pepper powder in the conventional cabbage kimchi sauce recipe, and the pepper capsaicin microcapsules Was applied to the marinated Chinese cabbage to prepare the Chinese cabbage. The Chinese cabbage kimchi was prepared by adding 31.4 g of red pepper powder, 31.4 g of red ginseng, 3.14 g of garlic, 2.1 g of ginger A first step S100 of preparing a cabbage kimchi sauce recipe by mixing 10.9 g of sugar, 3.35 g of sodium glutamate, 29.31 g of anchovy sauce, 12.6 g of salted salted fish, 62.8 g of iris and 62.8 g of water. And a second step (S200) of adding pepper capsaicin microcapsules to the adjustable pepper powder content of 50%, 75%, 100% in place of red pepper powder in the prepared sauce recipe of the first step The 50% of the added amount of the pepper capsaicin microcapsule according to the content of the red pepper powder was 1074 mg of microcapsule in 15.7 g of red pepper powder, the microcapsule of 1611 mg in 75% of red pepper powder, and 2333 mg of the microcapsule in 100% And a third step (S300) of adding the remaining ingredients to the pickled cabbage in the same manner as the sauce recipe of the first step to prepare seasonings and then manufacturing the cabbage kimchi. , It has a unique effect of producing a variety of foods utilizing pepper extract, as well as producing a cabbage kimchi that meets the taste of foreigners (pungent taste).본 발명은 고추 캡사이신 미세캡슐 함유 배추김치 제조 방법에 관한 것으로, 기존 배추김치 양념 레시피의 고춧가루 함량에 대해 50%, 75%, 100%로 조절 가능하며, 상기 조절된 고춧가루 첨가량에 대한 고추 캡사이신 미세캡슐의 고추 추출물 포집률을 적용하여 미세캡슐을 고춧가루 대신으로 양념을 개발하여 절인 배추에 첨가하는 방식으로 배추김치를 제조하되, 절인 배추 1kg 당 고춧가루 31.4g, 홍초 31.4g, 마늘 3.14g, 생강 2.1g, 설탕 10.9g, 글루타민산나트륨 3.35g, 멸치액젓 29.31g, 새우젓 12.6g, 무채 62.8g, 물 62.8을 혼합하여 배추김치 양념 레시피를 제조하는 제1 단계(S100)와 상기 조절 가능한 고춧가루 함량 50%, 75%, 100%에 대한 고추 캡사이신 미세캡슐을 상기 제1 단계의 제조된 양념 레시피에
