The present invention relates to a kimchi manufacturing method, and more specifically, to a kimchi manufacturing method using mushroom, which comprises: a salted Chinese cabbage manufacturing step of dividing 800-1000 parts by weight of Chinese cabbage into two to four parts, washing the same, salting the washed Chinese cabbage in salt water with a salinity of 8-10% for 4-5 hours, rinsing the salted Chinese cabbage with water, and naturally dehydrating the rinsed Chinese cabbage to obtain salted Chinese cabbage； a mushroom preparation step of cutting mushroom by a thickness of 5 mm and a length of 10 cm, and parboiling the same in boiling water to prepare a mushroom ingredient； a mushroom gruel preparation step of mixing mushroom soaked for 2-4 hours and glutinous rice in the ratio of 4:6 in water mixed with cellulase, and preparing gruel； a seasoning preparation step of mixing 10-20 parts by weight of crushed garlic, 15-20 parts by weight of Allium ascalonicum L., 10-15 parts by weight of onion, 5-7 parts by weight of ground ginger, 50-70 parts by weight of red pepper powder, 15-20 parts by weight of salted anchovies, 20-30 parts by weight of shredded radish, 10-20 parts by weight of shredded pear, 4-7 parts by weight of sugar, and 5-10 parts by weight of salt to obtain kimchi seasoning； a kimchi stuffing manufacturing step of uniformly mixing the prepared kimchi seasoning. 20-30 parts by weight of the mushroom ingredient and 5-10 parts by weight of the mushroom gruel to obtain kimchi stuffing； a kimchi manufacturing step of uniformly inserting the kimchi stuffing between leaves of the salted Chinese cabbage； and an aging step of aging mixed kimchi. In a process of manufacturing kimchi, mushroom is used in order to enhance the taste, flavor and nutrition of kimchi. Accordingly, consumers can take the specific taste and nutrition of kimchi and the flavor and nutrition of mushroom so the global competitiveness of kimchi is enhanced. In addition, the chewy texture of
