PURPOSE: A method for making kimchi is provided to delay maturation of kimchi which is fermented at low temperature and to ensure long-term storage without change of product quality.CONSTITUTION: A composition of a mixed culture medium for delaying maturation of kimchi contains: a mixed culture medium which is prepared by culturing Lactobacillus plantarum, Pecidococcus pentosaceus, Lactobacillus casei, Lactobacillus casei, Lactobacillus sakei, and Leuconostoc citreum vitamin B1 and lactic acid. A method for making maturation-delayed kimchi comprises: a step of pickling one or more kimchi ingredients selected from Chinese cabbage, white radish, and young radish with salt and a step of mixing the pickled kimchi ingredient with the composition and seasoning selected from white radish, onion, red pepper powder, garlic, ginger, spring onion, white sugar, and salted shrimp sauce.COPYRIGHT KIPO 2013[Reference numerals] (AA) Total acidity(%) (BB) Storage period in a refrigerator 10°C (CC) Example 1 (DD) Example 2 (EE) Example 3 (FF) Example 4 (GG) Comparative example 1 (HH) Comparative example 2 (II) Comparative example 3김치 발효 유산균의 증식을 특히 억제할 수 있는 유산균 6종의 배양액을 혼합한 혼합 유산균 배양액 비타민 B1 및 젖산을 포함하는, 김치의 숙성 지연을 위한 배양액 조성물과, 이를 이용한 숙성이 지연된 김치의 제조방법을 제공한다.
