The present invention relates to a method for manufacturing kimchi containing an active ingredient in wool-cultivated ginseng, the method comprising a cabbage salting step (S10) for soaking cabbages in brine containing wool-cultivated ginseng extract； a cabbage washing step (S20) for dipping the salted cabbages in wool-cultivated ginseng water made of the wool-cultivated ginseng extract and purified water to wash saltiness； a chili pepper puree with wool-cultivated ginseng making step (S30) for making the chili pepper puree with wool-cultivated ginseng by mixing a powder containing stems and roots of the wool-cultivated ginseng with the chili pepper powder, the wool-cultivated ginseng extract and purified water； a first fermenting step (S40) for aging the chili pepper puree for 2 to 5 days by covering the upper side of the chili pepper puree with cotton fabric and then putting pieces of charcoal on the upper side of the cotton fabric； a cabbage seasoning mixing step (S50) for seasoning the dipped cabbages with kimchi seasoning prepared by mixing the chili pepper puree with green onions, gingers, garlic, salted shrimps, and salt so as to comprise a cabbage seasoning mixture； and a second fermenting step (S60) for aging at 5-10°；C for a few days by mixing the cabbage seasoning mixture with the wool-cultivated ginseng extract.본 발명은 산양삼의 유효성분이 함유된 김치의 제조방법에 관한 것으로서, 산양삼추출액이 포함되는 소금물에 배추를 절이는 배추절임단계(S10)；와, 상기 절인 배추를 산양삼추출액과 정제수로 이루어지는 산양삼물에 배추를 침지하여 소금끼를 세척하는 배추세척단계(S20)；와, 산양삼의 줄기와 뿌리로 구성되는 분말에 고추분말과 산양삼추출액 및 정제수를 혼합하여 산양삼고추퓨레를 조성하는 산양삼고추퓨레조성단계(S30)；와, 산양삼고추퓨레의 상부를 면섬유로 된 천으로 덮고, 천의 상면에 절각된 숯조각을 전개하여 2 내지 5일간 숙성시키는 1차발효단계(S40)；와, 산양삼고추퓨레에 파, 생강, 마늘, 새우젓, 소금을 혼합하여 조성되는 김치양념을 상기 침지된 배추에 양념하여 배추양념혼합물을 조성하는 배추양념혼합단계(S50)；와, 배추양념혼합물에 산양삼추출액을 혼합하여 5 내지 10 ℃에서 수 일간 숙성시키는 2차발효단계(S60)；로 구성되는 것을 특징으로 한다.
