The present invention relates to a method for manufacturing a sauce used for making kimchi, which enables people to make kimchi in a simple manner at home and has good, standard taste kimchi with use of the sauce, thereby enabling foreigners to have kimchi without any difficulty. The method comprises: a glutinous-rice glue manufacturing step of mixing glutinous-rice powders and salt with water a fish sauce mixing step of adding fermented anchovy sauce or fermented pacific sand lance sauce to the glutinous-rice glue and mixing the same an anchovy-concentrated solution mixing step of putting and mixing the anchovy-concentrated solution with the same a vegetable and fruit-concentrated solution mixing step of putting each vegetable and fruit-concentrated solution by mixing the same with vegetable and fruit-concentrated solution an other ingredients mixing step of mixing a pepper concentrated solution, a garlic concentrated solution, and onion paste a sterilizing step of sterilizing completion sauce at least 65 degree Celsius for 30 minutes and a sealing and wrapping step of putting the sterilized sauce used for making kimchi in a wrapping paper and sealing the same.COPYRIGHT KIPO 2015본 발명은 누구나 손쉽고 간편하게 가정에서 김치를 만들수 있으며, 최적화되고 표준화된 김치맛을 구현할 수 있으며, 특히 외국인들에게도 거부감 없이 입맛에 맞도록 한 간편 김치소소 제조방법에 관한 것으로서, 찹쌀가루와 소금을 물에 혼합하여 찹쌀풀 제조 단계, 찹쌀풀에 멸치액젓 또는 까나리액젓을 넣고 혼합하는 액젓 혼합 단계, 멸치농축액을 넣고 혼합하는 멸치농축액 혼합 단계, 야채농축액과 과일농축액을 넣고 혼합하는 야채농축액 및 과일농축액 혼합 단계, 고추농축액, 마늘농축액, 양파페이스트를 넣고 혼합하는 기타 재료 혼합 단계, 혼합된 원료를 65℃ 이상으로 올려 30분 이상 살균하는 살균 단계 및 살균된 김치담금소스를 포장지에 넣어 밀봉 후 포장하는 밀봉 포장 단계를 포함하여 이루어지는 것을 특징으로 한다.
