The present invention relates to a method for preparing a Dolsan brassica juncea Kimchi using seaweed and chitosan, and to a brassica juncea Kimchi using the same, and more particularly, to a method, which does not use synthetic seasoning, and adds seaweed which is a nutritional ingredient useful for a human body and chitosan which has excellent taste, nutrition, and flavor, remarkably shortens a fermentation period required for aging, and can greatly extend a maintenance period of an aging state to improve preference. The method for preparing a Dolsan brassica juncea Kimchi containing seaweed, comprises the steps of: salting a collected and prepared Dolsan brassica juncea； blanching prepared seaweed； preparing a starch containing chitosan in edible salt and salted seafoods； and mixing the salted brassica juncea, the blanched seaweed and the starch. According to the present invention, an effective ingredient of seaweed which is very beneficial to a human body, a chitosan component which has excellent food preservation and nutritional value, and an effective ingredient such as saponin included in an effective ingredient of a brassica juncea are contained to increase storability of the brassica juncea, and a useful component of the chitosan is contained to improve a nutritional value. Also, a brassica juncea Kimchi having rich nutrients, such as an increase in content of essential nutrients such as vitamin C is prepared to enhance the health of modern people. In addition, the brassica juncea Kimchi is fermented and aged for a predetermined period at an optimal condition to retain unique flavor and taste of the brassica juncea and to remove stimulated spicy taste, thereby greatly improving preference of the brassica juncea Kimchi.COPYRIGHT KIPO 2020본 발명은 해초와 키토산을 이용한 돌산 갓김치의 제조방법 및 이를 이용한 갓김치에 관한 것으로서, 보다 상세하게는 합성조미료를 사용하지 않고 인체에 유용한 영양성분인 해초와 맛, 영양, 풍미가 뛰어날 뿐 아니라 숙성에 소요되는 발효기간이 월등히 단축되고, 숙성상태의 유지 기간이 대폭적으로 연장될 수 있도록 한 키토산을 가미하여 기호성이 향상된 돌산 갓김치의 제조방법 및 이를 이용한 갓김치에 관한 것
