The present invention relates to a manufacturing method of kimchi with Allium hookeri leaves, comprising: a step (a) for removing moisture after removing an inedible part of Allium hookeri leaves and washing a step (b) for grinding and mixing salted-fermented shrimps, salted-fermented anchovies, and dried red peppers together a step (c) for manufacturing glutinous rice paste by cooking rice porridge with heat applied and cooling the same after keeping glutinous rice and fragrant mushroom soaked in water a step (d) for manufacturing a mixed seasoning by stirring and mixing red pepper powder, sugar, salted-fermented anchovy sauce, carrots, and sesame seeds with the ground mixture of salted-fermented shrimps, salted-fermented anchovies, and dried red peppers completed step b and the glutinous rice paste completed step c a step (e) for filling and mixing the mixed seasoning among the Allium hookeri leaves completed step a and a step (f) for fermenting after completing the step e.COPYRIGHT KIPO 2015본 발명은 삼채잎 김치의 제조방법에 관한 것으로서, 삼채잎의 불가식부분을 제거하여 세척한 후 수분이 제거되는 a단계 새우젓, 멸치젓 및 건고추가 함께 분쇄되면서 혼합되는 b단계 찹쌀 및 표고버섯을 물에 불린 후 열을 가해 죽을 쑤고 냉각시켜 찹쌀풀이 만들어지는 c단계 b단계를 거친 새우젓, 멸치젓, 건고추의 분쇄혼합물 및 c단계를 거친 찹쌀풀과 함께 고춧가루, 설탕, 멸치액젓, 당근, 참깨가 교반 혼합되어 혼합양념이 만들어지는 d단계 a단계를 거친 삼채잎 사이로 상기 혼합양념이 채워지며 버무려지는 e단계 및 e단계를 거친 후 숙성되는 f단계를 포함하는 것을 특징으로 한다.
