PURPOSE: A method of manufacturing sliced radish kimchi is provided such that the radish kimchi maintains the same freshness as when the radish kimchi was produced, even after keeping the same for a long period of time with no increase of moisture, and to manufacture sliced radish kimchi with excellent texture without using salt for drawing moisture out of the radish.CONSTITUTION: Micropores are formed on radish. Moisture is removed from the radish through the micropores using a vacuum compressor. Fermented and salted shrimps are added to the radish for which the moisture is removed. The radish is aged in a sealed container. The aged radish is cut out into a sliced radish kimchi shape. Sliced radish kimchi is manufactured by adding 20-25 parts by weight of red pepper powder, 8-12 parts by weight of garlic, 18-20 parts by weight of fermented and salted shrimps, and 18-25 parts by weight of glutinous barley glue to 100 parts by weight of the sliced radish. In the step of removing moisture in a vacuum compressor, the temperature is maintained at 10-15 deg. C and the moisture is removed such that the radish has a moisture content of 25-35%. In the step of aging the radish in a sealed container, the radish is aged at 10-15 deg. C for 15-20 days after mixing with fermented and salted shrimps.COPYRIGHT KIPO 2013[Reference numerals] (AA) Step of forming micropores on radish (BB) Step of removing the moisture of the radish with the micropores at a vacuum compressor (CC) Step of aging the radish in a sealed container after adding salted shrimps on the radish (DD) Step of forming kkakdugi by adding red pepper powder, crushed garlic, salted shrimps and glutinous wall barley본발명은 깍두기에 관한 것으로, 깍두기에 있어서, 상기 깍두기는 숙성된 무, 고춧가루, 다진마늘, 새우젓 및 찰보리풀을 포함하는 것을 특징으로 한다.그리고 본발명은 깍두기 제조방법에 관한 것으로, 깍두기 제조방법에 있어서, 무에 미세공을 형성하는 1단계 미세공이 형성된 무를 진공압축기에서 수분을 제거하는 2단계 수분이 제거된 무를 새우젓을 첨가한 후 밀폐용기에 넣고 무를 숙성하는 3단계 숙성된 무를 깍두기 모양으로 썰어낸 후, 양념인 고춧가루, 다진마늘, 새우젓, 찰보리풀을 첨가하여 깍두기를 만드는 4단계를 포함하는 것을 특징으로 한다.따라서 본발명
