The present invention relates to a process for producing a low-salt kimchi using Chinese cabbage and cucumber and a low-salt kimchi prepared thereby.The method of manufacturing low saltiness kimchi using the Chinese cabbage and cucumber according to the present invention comprises: preparing a Chinese cabbage and processing the Chinese cabbage A cucumber processing step in which cucumber is prepared and kneaded Preparing the sauce to be mixed with the Chinese cabbage and the cucumber A spice combing and in-putting step of mixing the seasoning prepared in the seasoning step with pickled Chinese cabbage and cucumber And a storage and aging step of alternately laminating the picked Chinese cabbage and cucumber for fermenting the pickled Chinese cabbage and cucumber mixed with the seasoning, wherein the step of processing the Chinese cabbage comprises a step of removing the non-A material preparation step A salt solution preparation step of preparing brine to be dipped in the Chinese cabbage A Chinese cabbage cutting step of bisecting the Chinese cabbage in the longitudinal direction A step of dipping the halved Chinese cabbage in brine A cabbage desalination and washing step for removing salt water contained in the Chinese cabbage And a dehydrating step of removing residual water present in the Chinese cabbage, wherein the cucumber processing step comprises: preparing a cucumber A cucumber washing step of removing foreign matter adhering to the surface of the cucumber by using a brine salt of the Chinese cabbage A step of rubbing the surface of the cucumber with salt to create a scratch, and allowing the salt to penetrate through the scratch And a cucumber-cutting step of cross-cutting the barked cucumber in the longitudinal direction, wherein the seasoning is prepared by mixing the minced garlic, the minced ginger, the red pepper powder, the mulberry, the pear, the shrimp, the sweet potato and the sugar.According to the present invention, the shape and texture of the
