The present invent relates to preserved Allium hookeri, and more specifically, to a method for preparing preserved Allium hookeri, wherein salinity, texture, and chromaticity thereof are optimized in consideration of features of Allium hookeri. The method of the present invention comprises the following steps of: mixing soy sauce, kelp stock, a Japanese apricot extract and primarily heating the mixture to prepare soy sauce-based sauce mixing Allium hookeri with the soy sauce-based sauce and primarily aging the mixture separating the soy sauce-based sauce from the primarily aged Allium hookeri and secondarily heating and cooling the separated soy sauce-based sauce to add vinegar according to acidity of the soy sauce-based sauce and mixing the primarily aged Allium hookeri with the vinegar-added source and secondarily aging the mixture.COPYRIGHT KIPO 2016본 발명은 삼채를 이용한 장아찌에 관한 것으로, 간장, 다시마 육수, 매실 액기스를 혼합한 후 1차 가열하여 간장 소스를 제조하는 단계, 간장 소스에 삼채를 혼합하여 1차 숙성시키는 단계, 1차 숙성된 삼채와, 간장 소스를 분리하고, 간장 소스를 2차 가열하여 식힌 후, 간장 소스의 산도에 따라 식초를 첨가하는 단계, 식초가 첨가된 간장 소스에 1차 숙성된 삼채를 혼합하여 2차 숙성시키는 단계를 포함하여
