PURPOSE: A production method of low salinity kimchi is provided to prevent the overly accumulated sodium in the kimchi by removing a salting process. CONSTITUTION: Main ingredients of kimchi is inserted into a vacuum chamber, and dried by applying the vacuum pressure (S100, S110). The dried main ingredients are washed and dehydrated (S120). Seasonings are produced (S130). The seasonings and the main ingredients are inoculated with lactobacillus. The seasonings and the main ingredients are mixed (S140). The drying step is conducted at low temperatures until the water content of the main ingredients is 50-85%. The vacuum pressure is (-98)-(-80) kPa. [Reference numerals] (S100) Step of preparing main ingredients； (S110) Step of drying main ingredients； (S120) Step of processing main ingredients； (S130) Step of preparing seasonings； (S140) Step of mixing main ingredients and seasonings； (S150) Step of aging절임 과정을 생략하여 나트륨이 지나치게 축적되는 것을 방지하여 염도를 낮출 수 있고, 절임공정을 생략하면서 야채의 육질을 부드럽게 유지하고 김치 고유의 식감 및 풍미를 살릴 수 있도록, 주재료를 진공챔버에 투입하여 진공압을 가하여 건조하는 건조단계와, 양념을 제조하는 양념준비단계, 양념을 주재료에 혼합하는 혼합단계를 포함하는 저염도 김치 및 저염도 김치 제조방법을 제공한다.
