The present invention relates to a method capable of manufacturing blueberry kimchi with high preference by using blueberry juice, blueberry filtrate, a blueberry extract, blueberry powder, blueberry leaf powder, a blueberry leaf extract, and a blueberry leaf and stem mixture, thereby enabling children and foreigners to feel the unique taste of kimchi with less spiciness as well as stimulating the palate with fruit flavors. The method comprises: a step of cutting Chinese cabbages in a predetermined size, and then, salting the cabbage pieces in 55-75 parts by weight of salt water, of which the concentration is 10-16%, at 15-20°C for 15-20 hours, and then, washing the pieces in a washing container a number of times； a step of draining and aging the washed cabbage pieces in a refrigerator, and then, cutting the pieces in a predetermined size and sorting the pieces to store the pieces by a predetermined unit； a step of preparing basic kimchi ingredients including radish, spring onions, garlic, fish sauce, and chili pepper powder； a step of preparing mixed seasoning by mixing the basic kimchi ingredients with 5-7 wt% of at least one selected from among a blueberry extract, a blueberry concentrate, a blueberry filtrate, and a blueberry juice, which are made by washing blueberries for 100 wt% of the basic kimchi ingredients and grinding the blueberries in a blender； a step of mixing the mixed seasoning with the salted cabbages； a step of primarily aging the cabbages mixed with the seasoning at room temperature for 2-3 days； and a step of secondarily aging the primarily aged kimchi in a refrigerator for home use for 3-5 days.본 발명은 블루베리 생즙, 블루베리 여과액, 블루베리 추출물, 블루베리 엑기스, 블루베리 분말, 블루베리잎 분말, 블루베리잎 추출물 및, 블루베리잎과 블루베리가지로 혼합된 추출물을 이용하여 기호도가 높은 블루베리 김치를 제조하여 어린이 및 외국인이 김치의 맛을 느끼면서도 매운맛을 크게 느끼지 않도록 함과 아울러 과일의 향긋한 향에 의해 미각을 북돋을 수 있도록 하기 위한 것으로서, 배추를 일정 크기로 절단한 후 10 ~ 16% 농도의 염수 55 내지 75 중량부를 이용하여 15 내지 20℃에서 15 내지 20시간 동안 절인 후 세척용기에서 수 회 세척하는 단계와； 세척을 마친 배추의 물기를 빼고 냉장숙성시킨 후 일정 크기로 절단
