Disclosed are a method for manufacturing an onion water kimchi aged with a fermented Japanese apricot juice and a product manufactured therefrom, which is characterized in aging and fermenting onions when pickling onions, using the fermented Japanese apricot juice that is aged for at least three years, to complement the reduced degree of fermentation from decreased dependency on salt, wherein the sweet and spicy flavors of onion juice which is leached after being pickled and the salty flavor of salt are neutralized by being mixed with an alcoholic ingredient (alcohol flavor) of the fermented Japanese apricot juice, so as to become agreeably mild without being too salty or spicy and produce the best texture and a refreshing seasoning stock. The onion water kimchi of the present invention is, unlike existing onion kimchis, not salty while having a seasoning stock flavor both clean and refreshing and the crunchy texture of onions, and the flavor created by aging by means of natural enzymes in the fermented Japanese apricot juice is in harmony with fresh ingredients, thereby exhibiting a deep yet refreshing flavor like the seasoning stock of dongchimi. In addition, the present invention is distributed while submerged in the natural seasoning stock that is not salty, so that the ingredients do not become mushy or that the seasoning stock becomes opaque, and the distinct fermentation step of reducing the amount of salt and complementing with the fermented Japanese apricot juice effectively eliminates the spiciness and irritant smell unique to onions and maintains the original texture and crunchiness of the onions.L'invention porte sur un procédé de fabrication d'un kimchi à base d'oignons et d'eau, vieilli avec un jus d'abricot japonais fermenté, et sur un produit fabriqué avec ce procédé. Ledit procédé est caractérisé par la maturation et la fermentation des oignons lors de la conservation de ceux-ci à l'aide du jus d'abricot japonais fermenté qui est vieilli pendant au
