PURPOSE: A manufacturing method of Kimchi fillings is provided to manufacture a new kind of Kimchi in which Kimchi is not quickly fermented and consistently maintain a native flavor.CONSTITUTION: A Japanese apricot is cleanly washed and removed a moisture and mixed as a ratio of the Japanese apricot and sugar to 5.5 : 4.5 and fermented and matured for 100 days and a fermented liquid of Japanese apricot is manufactured (S10). Crushed potatoes are manufactured by cleanly washing and peeling after steaming and crushing the potatoes (S20). Rice porridge is cooked with glutinous rice and cooled (S30). The Kimchi fillings are manufactured by evenly mixing 14.7-26.3 weight % of radish, 7.3-8.1 weight % of red pepper powder, 5.2-6.2 weight % of red pepper kneading, 4.9-5.5 weight % of glutinous rice porridge, 2.6-3.2 weight % of crushed potatoes, 5.2-6.2 weight % of Oenanthe javanica, 11-12.4 weight % of red mustard, 2.6-3.2 weight % of Allium fistulosum, 4.4-5.2 weight % of Cheong gak, 2.6-3.2 weight % of scallion, 4.4-5.2 weight % of salted shrimps, 2.2-2.6 weight % salted fish of yellow corvina, 2.2-2.6 weight % of salted-sand lance sauce, 3.6-4.2 weight % of raw shrimps, 13.8-15.4 weight % of fermented liquid of Japanese apricot and 1.7-2.1 weight % of Japanese apricot solid ingredients (S40).COPYRIGHT KIPO 2013[Reference numerals] (S10) Manufacturing fermented liquid of Japanese apricot (S20) Manufacturing mashed potatoes (S30) Manufacturing rice porridge with glutinous rice (S40) Mixing kimchi seasoning본 발명은 매실이 가지고 있는 독특한 맛과 효능을 이용하여 김치의 발효가 지연되어 김치가 빨리 시지 않고 김치의 고유의 맛을 오래 유지할 수 있는 새로운 종류의 김치를 제조할 수 있도록 한 김칫소의 제조방법에 관한 것이다.전술한, 본 발명의 특징은, 매실열매를 깨끗이 세척하여 물기를 제거하고 매실과 설탕을 5.5 : 4.5로 혼합하여 100일간 발효 숙성시켜 매실발효액을 제조하는 매실발효액제조단계(S10), 통감자를 깨끗이 씻어 찐 후 껍질을 벗기고 으깨어 으깬 감자를 제조하는 으깬감자제조단계(S20), 찹쌀로 죽을 만들어 식히는 찹쌀죽제조단계(S30), 무 14.7∼26.3 중량%, 고춧가루 7.3∼8.1 중량%, 고추반죽 5.2∼6.2중량%, 상기 찹쌀죽제조단계(S30)의 찹쌀죽 4.9∼5.5 중량%, 상기 으깬감자제조단계(S20)의 으깬 감자 2.6∼3.2 중량%, 미나리 5.2∼6.2 중량%, 붉은갓 11∼12.4 중량%, 쪽파
