The present invention provides a rapid low-salt kimchi production method and production system capable of immersing quickly without damaging the physical properties of the kimchi material and continuously automating the process of producing kimchi. The rapid low-salt kimchi manufacturing method according to the present invention is such that the deep temperature of the carefully selected and cut kimchi material reaches 35-60 ° C and is maintained for 10 minutes or more, and the temperature of 0-30 ° C is increased. A kimchi is produced by immersing the heat-dried material in salt water of 3 to 25% concentration to be maintained, washing and dewatering the material soaked in salt water, and adding the seasoning to the washed and dehydrated kimchi material. Including processes. In addition, the rapid low-salt kimchi manufacturing system according to the present invention heats the material that has been selected and cut to reach a material deep temperature of 35 to 60 ° C., and 80 to 95% of the original weight of the material. A heat treatment device to be dried, a salt water cooling immersion device for immersing the material that has passed the heat treatment device in 3 to 25% concentration salt water that maintains a temperature of 0 to 30 ° C., and a material that has passed the salt water cooling immersion device And a cleaning device for cleaning. [Selection] FIG. 2, FIG.本発明は、キムチ素材の物性を損傷させず、迅速に漬けるとともに、キムチを製造する工程を連続的に自動化させることができる迅速な低塩キムチの製造方法及び製造システムを提供する。本発明による迅速な低塩キムチの製造方法は、精選及び切断されたキムチ材料の深部温度が３５～６０℃に到達し、１０分間以上維持されるように加熱し、０～３０℃の温度を維持する３～２５％濃度の塩水に、加熱乾燥された材料を浸漬させ、塩水に浸漬した材料の洗浄と脱水を行い、洗浄と脱水を行ったキムチ材料に薬味を配合してキムチを製造する過程を含む。また、本発明による迅速な低塩キムチの製造システムは、精選及び切断された材料を加熱し、材料の深部温度を３５～６０℃に到達させ、材料の元の重さの８０～９５％となるように乾燥させる熱処理装置と、０～３０℃の温度を維持する３～２５％濃度の塩水に、熱処理装置を通過した材料を浸漬する塩水冷却浸漬装置と、塩水冷却浸漬装置を通過した材料の洗浄を行う洗浄装置と、備える。【選択図】 図２、図４
