PURPOSE: A method of making fermented red ginseng kimchi is provided to make fermented red ginseng kimchi by adding ginseng saponin to condiment the kimchi.CONSTITUTION: A method of making fermented red ginseng kimchi comprises a step(1) to prepare Chinese cabbage, a step(2) to dip the Chinese cabbage in salt water, a step(3) to add water including ginseng powder into the salted water, a step(4) to remove water from the salted water with ginseng powder through a low temperature process, a step(5) to make ginseng broth by adding ginseng extracts to beef or seafood broth, a step(6) to make condiment for making red ginseng kimchi and a step(7) to mature the fermented ginseng kimchi at a low temperature. The salt is 4-8 by weight based on Chinese cabbage, 100 by weight and salt water 1-5 by weight%. The ginseng powder is 0.1-0.5 by weight based on 100 by weight of water. The fermented red ginseng extracts are 30-70 brix which comprises a content of 4-10mg/g and saponin content of 50-100mg/g. The fermented red ginseng extracts are 10-50 by weight based on beef or 100 by weight of seafood broth. The condiment for kimchi comprises shredded radish of 10-15 parts by weight, 0.8-4.0 parts by weight of red pepper powder, 0.5-1.0 parts by weight of salt, 0.8-1.0 parts by weight of salted shrimps, 0.1-0.2 parts by weight of sugar, 0.5-1.0 parts by weight of gin garlic, 0.1-0.5 parts by weight of crushed ginger, 0.5-1.0 parts by weight of Oenanthe javanica, 0.5-1.0 parts by weight of a traditional Korean hat, 0.5-1.0 parts by weight of shallot, 0.5-1.0 parts by weight of glutinous rice gruel, 1.0-2.5 parts by weight of time herbs, 0.2-0.6 parts by weight of freshwater shrimp flesh, and 0.5-3.0 parts by weight of fermented red ginseng meat broth and0.2-0.6 parts by weight of natural oysters.COPYRIGHT KIPO 2013본 발명은 김치의 제조방법, 더욱 상세하게는 발효홍삼 김치의 제조방법에 관한 것이다. 본 발명에 따른 발효홍삼 김치는 발효홍삼을 첨가하여 장내 인삼 사포닌 분해미생물의 유무에 상관없이 인삼 사포닌을 섭취하여 건강을 증진할 뿐만 아니라 김치 특유의 강한 풍미를 중화시켜 김치의 미각을 개선하고, 어린이나 청소년을
