PURPOSE: A fermentation promoting medium for producing fermented watery plain kimchi with mixed vegetables, and a producing method of the kimchi using thereof are provided to offer balanced nutrition of the kimchi to eaters. CONSTITUTION: A producing method of fermented watery plain kimchi with mixed vegetables using a fermentation promoting medium comprises the following steps: cutting, dehydrating, and drying root, leafy, and fruit vegetables, and inserting the ingredients into an earthenware jar； inserting mulberry leaves, pine needles, pine nuts, grape, and schizandra into a 100 mesh net bag, and tying an inlet of the bag before mounting the bag on the center of the jar； inserting water and salt into seasonings, and hot-air extracting the seasonings for 3 hours at 100 deg C； cooking the obtained extract at 10 deg C to obtain a lactobacillus fermentation culture medium； pouring the lactobacillus fermentation culture medium into the earthenware jar, mixing the medium with other ingredients, and fermenting the mixture at 10 deg C for 100 days by flipping the mixture once every 10 days； and centrifugal separating the obtained fermented watery plain kimchi for 10 minutes to separate a fermented watery plain kimchi extract and watery plain kimchi residues. [Reference numerals] (AA) Mixed vegetables including 30 different kinds of vegetables for watery kimchi； (AAA) Cooling； (BB) 10 kinds of root vegetables； (CC) 10 kinds of leaf vegetables(including 2 kinds of tree leaves)； (DD) 10 kinds of fruit vegetables(including 5 kinds of seeds and nuts)； (EE) 10 kinds of materials for a lactobacillus fermentation culture medium； (FF) 10 kinds of seasonings； (GG) Cutting(1.5mm)； (HH) Dehydrating and drying； (II) Inserting ingredients into an earthenware jar； (JJ) String； (KK) Net bag； (LL) Mulberry leaves, pine needles, pine nuts, grape, schizandra(2 kinds of tree leaves, 2 kinds of seeds and nuts)； (MM) Oily traditional paper produced with paper mulberry； (NN) Fermenting； (OO)
