The present invention relates to a method for producing Dongchimi using a natural product, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 탆 to 150 탆； (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, followed by spontaneous fermentation at a temperature of 28 ° C to 36 ° C for 3 days； (c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours； (d) lyophilizing the extract obtained by filtering the material of step (c) to prepare a water-soluble powder； (e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆； (f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours； (g) lyophilizing the extract obtained by filtering the material of step (f) to prepare a water-soluble powder； (h) mixing the powder of step (d) and the powder of step (g) in a weight ratio of 1: 100 to 10: 100； (i) adding the mixed powder prepared in the step (h) to the edible salt at a weight ratio of 0.1 to 5% and mixing the mixture； (j) washing the donut for dongchimi to remove water； (k) adding the edible salt of step (i) to a dongchimi pan of step (j) and soaking it at a temperature of 10 ° C to 25 ° C for 6 hours to 24 hours； (l) adding the edible salt prepared in the step (i) to the edible water to prepare a salt water having a salt concentration of 5% to 10%； (m) adding water and gash to the brine of step (l), dwelling at a temperature of 10 to 25 캜 for 3 to 6 hours, and then recovering and removing moisture； (n) adding the edible salt prepared in the step (i) to produce a salt water having a salt content of 1% to 5%； (o) introducing into the brine of step (n) the above-mentioned dongchimi radish in step (k) and green onion,
