PURPOSE: A sanitary manufacturing method of Kimchi is provided to serve consumers to always eat Kimchi with an easy mind by completely removing larva or eggs of all kinds of pests(especially parasite), harmful bacteria, and hazardous heavy metals in the salting and cleaning process.CONSTITUTION: Preserve with vegetables in a constant concentration of pickle for a predetermined time. Rescue the preserved vegetables form pickle and wash it with purified water. Mix the washed vegetables with spices. Ripen the vegetables with spices. Irradiate with 20KHZ to 300KHZ of ultrasound at least one step among the salting, desalting, and washing. Add one component of calcium compound which comprises calcium citrate, calcium lactate, calcium succinate, and calcium carbonate. Add extract of solid phase fermentation at least one step among salting, desalting, and washing. An extract of solid phase fermentation manufactures as follows. Add at least one component of rice, wheat, barley, corn and these peels to 20 to 50% of water and mix it evenly. Add vegetable lactobacillus such as yeast, Lactobacillus bacteria, bifidus to a mixture and process solid phase fermentation at 25 through 45 deg. C. Stir water two to five hours at 30 to 50 deg. C by adding water two to five times compared to fermentation product. A fermentation product is filtered in order to let solid content to be 1 to 3brix%.COPYRIGHT KIPO 2013본 발명은 김치 제조시, 배추, 무우등의 재료에 오명될수 있는 해해충의 애벌레, 알, 유해중금속, 세균을 완벽하게 제거하여 위생적인 김치를 제조하기 위한 것이다.이 과제를 해결하기 위하여, 본 발명은, 배추의 염지, 탈염, 세척시 초음파를 조사하고, 이 초음파를 조사할시, 효율적인 계면활성제와 곡물발효 추출물을 사용하는 방법을 제시한다.
