PURPOSE: A method of manufacturing cabbage Kimchi is provided to supply iron and zinc by using spice stuff containing Manila clam powder, Manila clam shell powder and various vegetables. CONSTITUTION: After Manila clam shell powder contained 15 parts by weight contained in a fabric case is added in water 100 parts by weight, boiled for 2 hours and cooled, solar salt is added to manufacture broth of salinity 8%. Chinese cabbage 60 parts by weight is soaked in the broth for 10 hours, washed and strained. Sliced reddish 15 parts by weight, Korean leek 2 parts by weight, shallot 2.5 parts by weight, Javan waterdropwort 1.5 parts by weight, sliced red pepper 1.5 parts by weight, garlic 2.5 parts by weight, ginger 0.5 parts by weight, onion 2 parts by weight, fermented salted anchovy liquid 3.5 parts by weight, red pepper powder 5 parts by weight, plum extract 1 part by weight, sesame 0.7 parts by weight, Manila clam powder 0.3 parts by weight and Manila clam shell powder 0.3 parts by weight are mixed to manufacture seasoning spice. The spice stuff is added to the salted cabbage and aged at 15deg.C for about three days. Manila clam powder or Manila clam shell powder is manufactured as follows: Manila clam or Manila clam shell is thoroughly rinsed 3 to 4 times in flowing water； The rinsed Manila clam or Manila clam shell is immersed in water for 24 hours to remove saline； The saline removed Manila clam or Manila clam shell is dried； The dried Manila clam or Manila clam shell is pulverized into 1-5&mu；m size using a nano pulverizing device. [Reference numerals] (AA) Start； (BB) End； (S100) Step of preparing broth for soaking Chinese cabbage； (S200) Step of preparing soaked Chinese cabbage； (S300) Step of preparing seasoning spice； (S400) Step of aging본 발명은 (A) 물 100중량부에 천으로 감싸진 바지락껍데기분말 15중량부를 넣고 2시간 동안 끓여 식힌 후 천일염으로 염도 8%가 되도록 배추절임용 육수를 제조하는 단계； (B) 상기 (A)단계에서 배추절임용 육수에 배추 60중량부의 겉잎을 떼고 1/4로 등분한 포기배추를 10시간 동안 절이고 세척 후 물기를 뺀 절임배추를 제조하는 배추절임단계； (C) 대파 2중량부, 쪽파 2.5중량부, 미나리 1.
