The present invention relates to a method for producing low-salt pickled Chinese cabbage is enhanced shelf life, (a) by drying the birch bark is between 5% water content, pulverized to a size of ~ 100 150 a step of preparing Comprising naturally fermented for 3 days at a temperature of a mixture in a weight ratio of 1 28 ~36 : purified water 1: (b) wherein (a) grinding the birch bark powder of step Purified water 1:: (c) fermentation of the material of the step (b) extracting for 2 hours at a temperature of 85 and then mixed in a weight ratio of 5 ~95 (D) said step (c) freeze-drying the extract was the material of the steps of preparing a water-soluble powder (E) drying the Phellinus within 5% water content, comprising: preparing pulverized to a size of ~ 20 50 Purified water 1:: (f) the material of step (e) mixing in a weight ratio of 5 to extract for 3 hours at a temperature of 85 ~95 (G) the step (f) freeze-drying the extract obtained by the filtration material of the steps of preparing a water-soluble powder (H) the (d) step of the powder, comprising: mixing in a weight ratio of 92-97: the powder of step (g) 3 to 8 (I) step of adding and mixing the powder of the (h) step in a weight ratio of 0.01~1% of edible salt (J) the mixed powder prepared in the step (h) to step edible vinegar 100: 3 to 100: step of aged for mixed in a weight ratio of 15 to 3 days at a temperature of 25 ~40 ~7 days (K) step by the addition of the material of the (j) step in drinking water to prepare an aqueous solution of pH 0.05% ~ 0.5% (L) preparing a brine salinity of 0.5% ~11% by the addition of edible salt of step (i) in the drinking water of the (k) step (M) washing step After curing for one hour to put ~6 hours cabbage in the salt of the (l) step (N) it comprises the step of commercialized by removing the moisture of the salting of the cabbage (m) step.본 발명은 저장성이 강화된 저염 절임배추의 제조방법에 관한 것으로서, (a) 자작나무수피를 수분 함유율 5% 이내로 건조하여, 100㎛ ∼ 150㎛의 크기로 분쇄하여 준비하는 단계 (b) 상기 (a)단계의 분쇄된 자작나무수피 분말
