PURPOSE: Mustard leaf kimchi using mulberry leaf powder and stock, and a producing method thereof are provided to reduce the spicy and salty taste of conventional mustard leaf kimchi.CONSTITUTION: A producing method of mustard leaf kimchi using mulberry leaf powder and stock comprises the following steps: removing foreign materials from mustard leaves, and salting with salt water removing the mustard leaves from the salt water, and washing before dehydrating mixing anchovy sauce, glutinous rice gruel, salt, the mulberry leaf powder, red pepper powder, chive, carrot, pear juice, sesame seeds, garlic, ginger, and onion to obtain seasonings heating water, mulberry leaves, radish, and other ingredients to obtain mulberry leaf stock mixing 100 parts of salted mustard leaves by weight, 10-20 parts of seasonings by weight, and 5-10 parts of mulberry leaf stock by weight and aging the obtained kimchi at 10-15 deg. C for 3 months, and at 3-5 deg. C for 10 months.COPYRIGHT KIPO 2013본 발명은 뽕잎분말과 뽕잎육수로 숙성시킨 갓 절임김치 및 그 제조방법에 관한 것으로 더욱 구체적으로는 뽕잎분말 및 뽕잎육수를 이용하여 종래의 갓김치의 매운 맛, 짠맛 및 비린내를 감소시키면서도 갓김치 특유의 감칠맛을 뛰어나게 하면서 맛을 담백하게 해주고, 또한, 인체에 유익한 여러 유효성분 및 효능을 가지는 뽕잎분말과 뽕잎육수로 숙성시킨 갓 절임김치를 제조하여 갓김치의 기호도를 향상시키고, 갓김치의 대중화 및 상품화를 이룰 수 있도록 하기 위한 뽕잎분말과 뽕잎육수로 숙성시킨 갓 절임김치 및 그 제조방법에 관한 것이다.
