The present invention relates to a method for preparing salt-free kimchi and salt-free kimchi prepared by the same method, the method comprising: culturing one selected among a Leuconostoc spp. strain and a Lactobacillus spp. strain or a mixture thereof using lactic acid bacteria; preserving the main ingredients of kimchi with a fermented liquor of the lactic acid bacteria prepared by diluting the same in purified water; preparing a kimchi seasoning using the fermented liquor of the lactic acid bacteria; and mixing the preserved main ingredients of kimchi with the kimchi seasoning.
