The present invention relates to a method for producing dongchimi (radish water kimchi) and to dongchimi produced thereby. The dongchimi, which is a completely natural fermented food which does not contain additives, can be eaten year-round irrespective of season because the dongchimi does not spoil even when kept for a long time, unlike existing dongchimi. Consumers can taste the sweetness of the cool pickling juice and pickled radishes in the dongchimi. The method for producing dongchimi according to the present invention comprises the steps of: producing pickled radishes, in which trimmed radishes are contained in a container having a particular volume in order to be ripened and pickled producing a fermenting liquid for being mixed with the ripened and pickled radishes to ferment the radishes mixing the pickled radishes and fermenting liquid, in which the pickled radishes produced in the step of producing pickled radishes are mixed with the fermenting liquid produced in the step of producing a fermenting liquid mixing side ingredients, in which a particular quantity of condiments is mixed in the container having a particular volume in which the pickled radishes produced in the step of producing pickled radishes are mixed with the fermenting liquid produced in the step of producing a fermenting liquid and sealing the container in which the side ingredients are mixed together with the major ingredients, so as to ripen the ingredients therein for a period of time.COPYRIGHT KIPO 2014[Reference numerals] (S100) Step of producing pickled radishes (S200) Step of producing a fermenting liquid (S300) Step of mixing the pickled radishes and the fermenting liquid (S400) Step of mixing side ingredients (S500) Step of aging본 발명은 첨가물이 포함되지 않은 완전한 천연 발효식품으로 종래의 동치미와는 달리 장기간 보존하여도 부패하지 않고, 계절에 상관없이 일년 내내 시식할 수 있으며, 동치미의 시원한 국물과 단무지의 달달한 맛을 동시에 음미할 수 있는 동치미의 제조방법 및 그에 의해 제조된 동치미에 관한 것이다.본 발명에 따른 동치미의 제조방법은, 손질된 무를 일정 용량의 용기에 수용하여 숙성 및 절임 단계를 거치는 단무지 제조 단계 상기 숙성 및 절임 단계를 거친 단무지에 혼
