The present invention relates to Banji kimchi and a method of preparing the same. The method comprises: an ingredient preparing step of preparing i) main ingredients including salted cabbages, ii) vegetable ingredients including chives, leaf mustard, and water parsley, iii) fish ingredients including Trichiurus lepturus, Larimichthys polyactis, salted and fermented shrimp liquid, and iv) glue soup ingredients obtained by boiling soymilk and glutinous rice powder； a seasoning preparing step of preparing seasoning ingredients including ginger, garlic, raw chestnuts, jujube, apples, and pears by slicing or grinding the same and preparing mixed seasoning ingredients by mixing the seasoning ingredients with chili pepper powder and salted and fermented shrimp； a mixing step of preparing mixed ingredients by mixing the vegetable ingredients with the mixed seasoning ingredients and a mixture of the vegetable ingredients and the mixed seasoning ingredients with the main ingredients； a completion step of completing preparation of Banji kimchi by tying the mixed ingredients in which the main ingredients are mixed with the mixed seasoning ingredients using straws, storing the mixed ingredients in a storage container, and placing i) the fish ingredients, ii) the glue soup ingredients, iii) additional ingredients including a radish, and iv) soup ingredients including water or broth on the mixed ingredients tied with the straws； and an aging step of aging the Banji kimchi. Accordingly it is possible to provide the Banji kimchi having savory as well as fresh taste.본 발명은 반지김치 및 이의 제조방법에 대한 것으로, i) 절임배추를 포함하는 본재료, ii) 쪽파, 갓, 및 미나리를 포함하는 야채재료, iii) 갈치, 조기, 및 새우젓국을 포함하는 생선재료 및 iv) 콩물 및 찹쌀가루를 끓인 풀국재료를 준비하는 재료준비단계； 생강, 마늘, 생밤, 대추, 사과 및 배를 포함하는 양념재료를 채썰거나 분쇄하여 준비하고, 상기 양념재료에 고춧가루 및 새우젓을 혼합하여 혼합양념재료를 제조하는 양념제조단계； 상기 야채재료와 상기 혼합양념재료를 혼합하고 상기 본재료와 버무려 버무림재료를 제조하는 버무림단계； 상기 버무림재료를 상기 혼합양념재료에 버무려진 본재료를 지푸라기로 묶어 보관용기에 넣고, 상기 지푸라기로 묶여진 버무림재료 위에 i) 상기 생선재료, ii) 상기 풀국재료, iii) 무를 포함하는 추가재료 및 iv) 물
