The present invention relates to a manufacturing method of Chinese cabbage kimchi with Allium hookeri, which can maximize the digestion and absorption of Allium hookeri in the human body as dietary sulfur and phytochemical substances included in Allium hookeri are fermented and aged with kimchi. Furthermore, seasoning for Chinese cabbage kimchi includes Hijikia fusiforme and beef bone powder. Accordingly, Chinese cabbage kimchi can secure the specific chewy texture and abundant inorganic salts of Hijikia fusiforme, and can secure the savory flavor of beef bone powder. According to a preferable embodiment of the present invention, the manufacturing method of Chinese cabbage kimchi with Allium hookeri comprises: a first step of salting 4.5-5kg of whole Chinese cabbage a second step of shredding 0.8-1.2kg of radish and mincing 30-40 g of ginger a third step of cutting 180-220 g of Allium ascalonicum L. and 180-220 g of Hijikia fusiforme in a length of 3-5 cm a fourth step of making 50-70 g of glutinous rice paste with glutinous rice four a fifth step of grinding 80-120 g of onion and 80-120 g of Asian pear to make juice a sixth step of uniformly mixing seasoning made via the second step to the fifth step, 110-150 g of red pepper powder, 110-150 g of salted shrimps, 130-170 cc of kelp broth, 180-220 g of oyster, 15-25 g of beef bone powder, and 180-220 g of Hijikia fusiforme a seventh step of dehydrating the whole Chinese cabbage salted in the first step and an eighth step of applying the seasoning mixed in the sixth step between leaves of the whole Chinese cabbage dehydrated in the seventh step.COPYRIGHT KIPO 2016본 발명은 삼채에 포함된 식이유황과 파이토 케미컬 성분이 김치와 함께 발효 숙성되면서 체내에서 최대의 소화흡수 효과가 발휘될 수 있고, 김치의 양념에 톳과 사골분말이 포함되어 있어 톳에 의해 특유의 씹는 맛과 풍부한 무기염류가 제공되며, 사골분말에 의해 구수한 풍미가 제공될 수 있는 삼채 배추김치의 제조방법에 관한 것이다.본 발명의 바람직한 일 실시예에 따른 삼채 배추김치의 제조방법은 통배추 4.5kg 내지 5kg을 소금에 절이는 제 1 단계와, 무 0.8kg 내지 1.2kg을 채 썰고, 생강 30g 내지 40g을 다지는 제 2 단계와, 쪽파 180g 내지 220g과 삼채 180g 내지 220g을 3~5cm 길이로 써는 제 3 단계와, 찹쌀
