PURPOSE: A producing method of cabbage kimchi with the low salinity, without using separate seasonings is provided to remove the bitter taste of cabbage by sulfide, and the solid texture of the cabbage. CONSTITUTION: A producing method of cabbage kimchi with the low salinity comprises the following steps: inserting organic acid into salt water, and adding a chitin material for obtaining pickling liquid; washing and dressing cabbage, removing the moisture from the cabbage, and cooking the cabbage inside a container without adding water; inserting the cooked cabbage into the pickling liquid, and removing the moisture; mixing red pepper powder, garlic, spring onion, and salted seafood to make a stuffing; mixing the stuffing with the pickled cabbage; and fermenting the obtained kimchi, and low temperature storing.
