The present invention relates to a method for producing lactic acid fermented milk derived from kimchi to which a cinnamon extract is added, and more particularly, to a method for producing fermented milk from Kimchi, which comprises fermented milk including kimchi-derived lactic acid bacteria having an antifungal effect and a cinnamon extract having an excellent antifungal effect, Kimchi is added with cinnamon extract which has excellent antifungal and antimicrobial activity due to the synergistic effect of lactic acid bacteria and cinnamon extract derived from kimchi and can enhance the storage quality of fermented milk by delaying excessive fermentation and postharvest fermentation And a method for producing fermented milk of lactic acid bacteria. A method for preparing lactic acid fermented milk derived from kimchi, which comprises adding a cinnamon extract, comprises the steps of preparing crude oil, cinnamon extract, sugar, and lactic acid bacteria； Mixing 0.05 to 0.10 parts by weight of cinnamon extract and 4 to 6 parts by weight of sugar with respect to 100 parts by weight of crude oil prepared in the preparation step to prepare a cinnamon mixed oil； Sterilizing the cinnamon mixed oil at a temperature of 85 to 95 캜 for 5 to 15 minutes； A cinnamon mixed oil cooling step of cooling the cinnamon mixed oil treated at the sterilization step to 40 to 45 DEG C； A seeding step of inoculating 1 part by weight of lactic acid bacterium to 100 parts by weight of the cinnamon mixed oil treated in the cooling step； Fermenting the cinnamon blended oil subjected to the inoculation step to a temperature of 35 to 45 캜 for 6 to 8 hours until a final pH of 4.3 to 4.6 is reached； Cooling the cinnamon fermented milk treated in the fermentation step to 15 to 20 캜； And a refrigeration step of refrigerating the cinnamon fermented milk treated at the cooling step at a temperature of 3 to 5 ° C.본 발명은 계피추출물이 첨가된 김치유래유산균 발효유의 제조방법에 관한 것으로, 보다 상세하게는 항진균효과가 있는 김치유래유산균을 포함하여 발효시킨 발효유에 항진균효
