PURPOSE: A manufacturing method of Kimchi is provided to manufacture Kimchi which has excellent stability of the product and additional functionality by using plum and chestnut.CONSTITUTION: The bay salt is prepared at 5-15 weight% to the total weight of the Chinese cabbage. One third weight of bay salt to 5-15 weight% of bay salt are mixed with water at a weight ratio of 1:4 to prepare saline water. Two third weight of bay salt to 5-15 weight of bay salt are prepared as additional salt. Chinese cabbage equally divided into four pieces is dipped in the saline water. Additional salt is added between leaves by revealing leaves of Chinese cabbage one by one. The Chinese cabbage with additional salt is first preserved for 2-4 hours. The Chinese cabbage first preserved in salt turns upside down, and is second preserved for 1-3 hours. Kelp and Japanese sardinella are added in water, and heated to prepare broth. Glutinous rice flour is added to broth, heat and cooled to prepare glutinous rice starch. Kimchi seasoning material is pre-processed by mincing garlic and ginger, cut spring onion in a long queue, cutting raw chestnuts and radish by shaft, and grinding onion in a blender. Red pepper powder, Japanese apricot syrup, salted shrimps, anchovy salt-pickled, crushed garlic, crushed ginger, long cut spring onion, raw chestnut slices and radish slices are mixed with the glutinous rice starch, and aged for 20-60 minutes to prepare Kimchi seasoning. Chinese cabbage is rinsed in water 2-5 times, and water is strained by placing on a tray for 30 minutes to 2 hours. The Kimchi seasoning is put evenly by revealing the leaves of Chinese cabbage one by one.COPYRIGHT KIPO 2013[Reference numerals] (AA) Dividing Chinese cabbage and preparing overlaid salt (BB) Saline water: one third weight of bay salt to 1-15 weight% of bay salt, based on the weight of the Chinese cabbage, and water at a weight ratio of 1:4 (CC) Overlaid salt: two third weight of bay salt to 5-15 weight% bay salt bas
