PURPOSE: A method of making kimchi with herbal ingredients are provided to have lower amount of salt and having good taste by using herbal ingredients, several mushrooms and ginger.CONSTITUTION: Chinese cabbages are salted, washed and drained. 8-13 parts by weight% of ginger, 1-3 parts by weight% of kelp, 0.5-2 parts by weight% of ulmus davidiana, 0.1-2 parts by weight% of cudrania tricuspidata, 1-3,5 parts by weight% of Korean style soybean sauce and 100 parts by weight% of water are mixed and boiled to make a herbal base sauce. The herbal base sauce is mixed with glutinous rice which is already dipped into water and the mixture is boiled to make glutinous rice starch. Pulverized ginger, green onion, Korean leek, shallot, onion and garlic are mixed with 8-12 parts by weight% of red pepper powder, 1-3 parts by weight% of salicornia herbacea powder and 1-3 parts by weight% of ream powder to make condiment. The condiment and the glutinous rice starch are mixed with shredded radish, shredded carrots and shredded pears to make a filling for the Chinese cabbages. The filling is put into the Chinese cabbages. The final mixture is kimchi which is to be stored in a container. The shredded radish and the shredded carrots are dipped into salt water and drained. The Chinese cabbages are mixed with the condiment and stored.COPYRIGHT KIPO 2013[Reference numerals] (S100) Preparing cabbage (S200) Producing Oriental base (S300) Producing glutinous rice (S400) Producing shredded radish (S500) Producing Kimchi (S600) Storing process본 발명은 한방 저염 김치의 제조방법에 관한 것이다.본 발명은 배추를 선별하고 절인 다음 절여진 배추를 수세 및 탈수하여 준비하는 배추준비단계와, 생강나무, 다시마, 유근피, 꾸지뽕, 한식간장을 물에 투입하고 끓여 한방베이스를 제조하는 한방베이스제조단계와, 상기 한방베이스를 불린 찹쌀과 함께 끓여서 찹쌀풀을 제조하는 찹쌀풀 제조단계와, 분쇄된 생강, 대파, 부추, 쪽파, 양파, 마늘을 분쇄하고 고춧가루와 연가루 및 함초가루를 투입하여 양념을 제조하고, 제조된 양념과 찹쌀풀에 염수에 침지되어 세척된 이후 탈수된 무채, 당근채, 분쇄된 배를 투입하여 교반함으로써 배추소를 제조하는 배추소 제조단계와, 상기 배추소 제조단계에서 제조된 배추소를 준비된 배추에 넣으면서 버무리는 김치제조단계와, 상기 김치제조단계에서 제조된 김치를 용기에 담에 보관하는 저장단계가 포함되며, 상기 한방베이스 제조단계에서는, 투입되는 물 100
