The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimchi. The method for quickly preparing low-salt kimchi of the present invention comprises the steps of: heating such that the temperature in the deep part of trimmed and cut kimchi ingredients reaches 35 °C to 60°C and the temperature is maintained for ten minutes or more immersing the heated and dried ingredients in salt water having the concentration of 3 % to 25 % and maintaining the temperature of 0 °C to 30 °C cleaning and dehydrating the ingredient immersed in the salt water and manufacturing kimchi by mixing seasoning with the cleaned and dehydrated kimchi ingredients. Furthermore, the system for quickly preparing low-salt kimchi of the present invention comprises: a heat treatment device which heats trimmed and cut ingredients such that the temperature in the deep part of the ingredients reaches 35 °C to 60°C, and which dries the ingredients such that the ingredients weigh 80 % to 95 % of the original weight a brine cooling immersion device for immersing the ingredients that have passed through the heat treatment device in salt water having the concentration of 3 % to 25 % and maintaining the temperature of 0 °C to 30 °C and a cleaning device for cleaning the ingredients that have passed through the brine cooling immersion device.
