The present invention relates to a method of producing Dolsan leaf mustard kimchi using seaweeds and chitosan, and leaf mustard kimchi using the same. More specifically, the present invention relates to a method of producing Dolsan leaf mustard kimchi, which improves the palatability by adding seaweeds that are beneficial components to a human body and chitosan which is excellent in taste, nutrition and flavor, dramatically shortens a fermentation time, and dramatically extends a time period for which a fermentation state is maintained, without using synthetic flavoring agents, and to leaf mustard kimchi using the same. According to the present invention, the method of producing Dolsan leaf mustard kimchi comprises the steps of: pickling collected and prepared Dolsan leaf mustard blanching prepared seaweeds preparing chitosan-containing starch from table salt and jeotgal and combining the pickled leaf mustard, the blanched seaweeds, and the starch together. According to the present invention, the storability of leaf mustard kimchi is enhanced by containing effective components of seaweeds that are highly beneficial to a human body, the chitosan component with excellent food preservability and nutritional value, and effective components such as saponin contained in leaf mustard, and by containing effective components of chitosan, the nutritional value of leaf mustard kimchi is enhanced, and the content of essential nutrients such as vitamin C is increased. Accordingly, the leaf mustard kimchi with an abundance of nutrients can be produced to promote the health of contemporary people. Further, by fermenting and aging the leaf mustard kimchi in optimal conditions for a fixed time, the pungent flavor of leaf mustard can be eliminated while the aroma and flavor characteristic to leaf mustard are enhanced, thereby dramatically increasing the palatability of leaf mustard kimchi.COPYRIGHT KIPO 2018본 발명은 해초와 키토산을 이용한 돌산 갓김치의 제조방법 및 이를 이용한 갓김치에 관한 것으로서, 보다 상세하게는 합성조미료를 사용하지 않
