The present invention relates to a method of manufacturing a roasted kimchi which is capable of preserving fresh and long-term storage without removing old odors (intragroup) even when stored for a long period of time, while removing bitter taste and bitter taste unique to rosemary. 10 ± 0.5% by weight of chopped shrimp, 5 ± 0.5% by weight of shrimp, 5 ± 0.5% by weight of soybean powder, 17 ± 0.5% by weight of soybean powder, 15 ± 0.5% by weight of fermented brown rice porridge, 14 ± 0.5% 0.5 ± 0.1% by weight of dried persimmon, 0.3 ± 0.1% by weight of sake, 0.4 ± 0.1% by weight of garlic, 0.3 ± 0.1% by weight of ginger, 0.1 ± 0.1% By weight to prepare a sauce； Ⓑ preparing a maturing auxiliary material by putting a mixture of rice bran, tea leaf, and soybean flour into a bag of marbles； Ⓒ Preparing the pickles by mixing the rice bran, kelp hay, chrysanthemum extract, and salt into water； D. Immersing the washed lobes in the pickles of said c) to pick up lobes； (E) removing pickles from the pickle from the pickle, rinsing it with water, and draining the water remaining in the washed rods； Laminating the grape leaves layer in which the juice of the e was drained in the container in the order of the seasoning layer of the above ⓐ above the grape leaves layer； Ⓖ When the laminating is completed, place the aging auxiliary material of ⓑ at the top, cover the lid of the container, and aged at room temperature for 2 - 3 months.본 발명은 고들빼기 특유의 쓴 맛과 떫은 맛 등을 제거함과 동시에 장기간 보관해도 묵은냄새(군내)가 발생되지 않고 신선하게 장기간 보관하며 먹을 수 있도록 한 고들빼기 김치 제조방법에 관한 것으로, 그 구성은, ⓐ 고춧가루 25±0.5중량%, 콩가루 17±0.5중량%, 발효현미죽 15±0.5중량%, 사과 14±0.5중량%, 배 10±0.5중량%, 다진새우 10±0.5중량%, 갈치창젓추출물 5±0.5중량%, 대추 1±0.1중량%, 밤 1±0.1중량%, 구기자 0.5±0.1중량%, 곶감 0.5±0.1중량%, 청주 0.3±0.1중량%, 마늘 0.4±0.1중량%, 생강 0.3±0.1중량%로 혼합하여 양념을 준비하는 단계； ⓑ 쌀겨, 대잎, 콩가루가 혼합된 혼합물을 삼베자루에 넣어 숙성보조재를 준비하는 단계； ⓒ 쌀겨, 다시마건초, 황태추출물, 소금을 물에 혼합하여 고들빼기 절임물을 준비하는 단계； ⓓ 상기 ⓒ의 절임물에 세척된 고들빼기를 침지시켜 고들빼기를 절임하는 단계； ⓔ 상기 ⓓ의 절임된 고들빼기를 절임물로부터 꺼내어 물로 헹구고 그 헹궈진 고들빼기에 잔존하는 물기를 배수시키는 단계；
