PURPOSE: A producing method of functional kimchi containing high concentration of naturally fermented calcium, and the kimchi are provided to use naturally fermented powder and liquid calcium to produce the kimchi.CONSTITUTION: A producing method of functional kimchi comprises the following steps: soaking and salting washed Chinese cabbage in bay salt water for 15-16 hours naturally dehydrating the salted cabbage mixing supplementary materials including radish slices, spring onion, garlic, ginger, glutinous rice gruel, and seasonings including red pepper powder, salted seafood sauce, salted shrimp, salt, and sugar to obtain first kimchi filling mixing malic acid, phosphoric acid, lactic acid, citric acid, a sea tangle extract, and a malt extract to obtain a solvent for dissolving calcium inserting liquid calcium or calcium powder into the solvent to obtain second kimchi filling mixing the Chinese cabbage and the first and second filling adding salted seafood into the obtained kimchi, and fermenting and aging for 7-30 days.COPYRIGHT KIPO 2013[Reference numerals] (12-1) Detecting metals (1-1,1-2,1-3,1-5,1-6) Inserting (2-3,2-2,2-1,2-5,2-6) Storage (3-2,4-1) Carefully-selecting (1-4) Water-intaking (13-1) Measuring/inside-packaging (14-1) Outside-packaging (15-1) Aging (16-1) Discharging/delivery (2-4) Storing/sterilizing (3-4) Producing salt water (4-4) Storing salt water (5-1) Washing with salt water (9-1) Dehydrating (9-2) Producing seasoning (10-1) Assorting foreign materials (4-2,7-1) Washing (5-2) Cutting/crushing (6-1) Salting (6-3,6-2) Measuring (AA) Other supplementary ingredients (BB) Other agricultural products (CC) Original ingredients (DD) Processing water (EE) Processed salt (FF) Packaging material본 발명은 천연 발효의 고칼슘이 함유된 기능성 김치의 제조방법 및 상기 방법으로 제조된 김치에 관한 것으로서, 보다 상세하게는 김치의 주재료인 배추를 천일염 수용액에 절이는 절임 단계 상기 절여진 배추에서 일정량의 수분을 제거하는 탈수 단계 무채, 대파, 마늘, 생강, 찹쌀풀의 부재료와 고춧가루, 액젓, 새우젓, 소금, 설탕의 양념류를 혼합한 1차 김치속 제조 단계 사과식초, 인산, 젖산, 구연산, 다시마 추출액 및 엿기름 추출액이 혼합된 칼슘 용해용 용매에 탄산칼
