The present invention relates to a salted sauce composition containing an Allium hookeri extract and a method for manufacturing kimchi by using the same. The method includes the steps of: (S1) mixing sardine, an Allium hookeri extract, and salt at a weight ratio of 5 : 1 : 1 to 3 : 1: 1, putting the mixture in a light blocked container, and ripening the mixture at 13-15°；C for 6-12 months； (S2) grinding the ripened product and removing sediments by filtering the ripened product； (S3) removing impurities by boiling a supernatant from which the sediments have been removed and then filtering the ripened product by using traditional Korean paper； (S4) adding 5-15 wt % of Allium hookeri slices or 0.2-1 wt% of the Allium hookeri extract with respect to the total weight percentage of the filtrate to the filtrate obtained in step (S3)； and (S5) storing the mixed liquid at the temperature of 0-1°；C for 6-8 days. The salted sauce manufactured according to the present invention has reduced smell unique to salted sauce, reduced salty taste, increased storage properties, maintains useful ingredients unique to Allium hookeri without loss, and thus can have functionality. When kimchi is manufactured by using the salted sauce, kimchi has enhanced crispy texture and taste in harmony with raw materials, enables a person who eats the kimchi to enjoy rich flavor thereof, and thus can increase preference. In addition, effects of Allium hookeri are added to effects of kimchi. Therefore, the kimchi manufactured by using the salted sauce is expected to be world-famous traditional food unique to Korea which is beneficial to health and is well-being functional food.본 발명은 삼채 추출물을 함유하는 젓장 조성물 및 이를 이용하여 김치를 제조하는 방법에 관한 것으로, (S1) 정어리, 삼채 추출물 및 식염을 5 : 1 : 1 내지 3 : 1 : 1의 중량비로 혼합한 다음 광선이 차단된 용기에 넣어 13 내지 15℃에서 6 내지 12개월 동안 숙성시키는 단계； (S2) 상기 숙성물을 마쇄한 다음 여과시켜 침지물을 제거하는 단계； (S3) 상기 침지물이 제거된 상층액을 끓여서 불순물을 제거한 다음 한지를 이용하여 여과하는 단계； (S4) 상기 수득된 여과액에 여과액의 총 중량을 기준으로 하여 채썬 삼채 5 내지 15 중량% 또는 삼채 추출물 0
