The present invention relates to a manufacturing method of Kimchi seasoning using beet. The manufacturing method of Kimchi seasoning for manufacturing Kimchi according to the present invention comprises a glutinous rice glue manufacturing step of obtaining broth by putting dried pollak and kelp in boiling water and boiling, adding glutinous rice in the broth, and boiling to manufacture glutinous rice glue a seasoning manufacturing step of mixing red pepper powder, garlic juice, ginger juice, apple juice, and pear juice to the glutinous rice glue manufactured in the glutinous rice glue step to manufacture seasoning, wherein 50-70% of glutinous rice glue, 15-25% of red pepper powder, 4-8% of garlic juice, 1-2% of ginger juice, 4.5-7.5% of apple juice and 4.5-7.5% of pear juice are mixed based on weight ratio and a Kimchi seasoning manufacturing step of mixing sliced radish, sliced beet, spring onion, water dropwort, salted-fermented shrimp and fermented anchovi sauce to manufacture Kimchi seasoning, wherein 20-35% of seasoning, 50-60% of sliced radish, 5-7% of sliced beet, 4-5% of spring onion, 4-5% of water dropwort, 1-1.5% of salted-fermented shrimp and 1-1.5% of fermented anchovy sauce are added based on mass ratio.COPYRIGHT KIPO 2014본 발명은 비트를 이용한 김치양념의 제조방법에 관한 것으로, 김치를 만들기 위한 김치양념에 있어서,황태와 다시마를 끓는 물에 넣고 삶아서 육수를 얻은 다음, 상기 육수에 찹쌀을 넣고 끓여서 찹쌀풀을 쑤어내는 찹쌀풀 제조단계와상기 찹쌀풀 제조단계에서 제조된 찹쌀풀에다 고추가루, 마늘즙, 생강즙, 솨과즙, 배즙을 혼합하되, 상기 각 재료를 중량비로 하여 찹쌀풀 50∼70%, 고추가루 15∼25%, 마늘즙 4∼8%, 생강즙 1∼2%, 사과즙 4.5∼7.5%, 배즙 4.5∼7.5%를 혼합하여 버무려서 양념장을 만드는 양념장 제조단계와상기 양념장 제조단계에서 제조된 양념장에다 무채, 비트채, 쪽파, 미나리, 새우젖, 멸치액젖을 혼합하되, 상기 각 재료를 질량비로 하여 양념장 20∼35%, 무채 50∼60%, 비트채 5∼7%, 쪽파 4∼5%, 미나리 4∼5%, 새우젖 1∼1.5%, 멸치액젖 1∼1.5%를 혼합하여 버무려서 김치양념을 만드는 김치양념 제조단계로 이루어진 것을 특징으로 하는 발명이다.
