The present invention relates to a method for producing a bracken fermented kimchi and a bracken fermented kimchi produced thereby.A method for producing a fermented fermented kimchi according to the present invention includes: a first fermentation step of aging a bracken using a maturing source to produce aged bracken Aging fern cleaning step of cleaning the aged fern produced in the first aging step And a second fermentation step of fermenting and aging the fermented ferns washed in the aged fern cleaning step, wherein the first fermentation step comprises 250-350 parts by weight of seaweed, 50-150 parts by weight of anchovy, 350 parts by weight to 450 parts by weight of purified water is added to 2 to 3 liters of purified water and boiled for 20 to 30 minutes at a temperature of 85 to 95C to produce seaweed. The seaweed, anchovy and radish are boiled in purified water to prepare broth 50 to 150 parts by weight of onion, 50 to 150 parts by weight of onion, 50 to 100 parts by weight of jujube, and finely chopping 1 to 3 cm and mixing jujube, onion and green onion mixed with the broth 400 to 500 parts by weight of kochujang, 250 to 350 milliliters (ml) of soy sauce, and 150 to 250 parts by weight of brown sugar are mixed with the broth, and soy sauce and brown sugar are mixed into broth A primary aging step of aging the broth at a temperature of 22 to 26C for 70 to 80 hours to prepare a fermentation source A second low temperature aging step of storing the aged source in the first aging step in a temperature range of 1 to 4C in a cold storage room And a brackaging step of mixing the aged sauce produced in the second low temperature aging step with bracken and then aging at a temperature ranging from 2 to 10C for 10 to 15 days.According to the above-described constitution, the present invention can be applied to fermented ferns, which are rich in nutritive value, have a unique taste and flavor and are popular as a special product, are fermented after eliminating spec
