According to the present invention, a kimchi manufacturing method includes: a first step of salting Chinese cabbage； a second step of washing the salted Chinese cabbage； a third step of dehydrating the washed Chinese cabbage； a fourth step of manufacturing a dashi liquid； a fifth step of manufacturing a seasoning base by mixing the dashi liquid with a soft persimmon liquid, guava powder, and sub ingredients； a sixth step of manufacturing seasoning by adding a Chinese medicinal extract to the seasoning base； a seventh step of manufacturing kimchi by mixing the seasoning of the sixth step with the dehydrated Chinese cabbage of the third step； an eighth step of packaging the kimchi； and a ninth step of aging the packaged kimchi in a cold chamber. More specifically, the dashi liquid of the fourth step is manufactured by adding 10 parts by weight of dried anchovies, 10 parts by weight of dried kelp, 10 parts by weight of radishes, and 10 parts by weight of onions to 100 parts by weight of water, and then, performing hot water extraction. In addition, the sub ingredients of the fifth step include at least one among red pepper powder, anchovy sauce, glutinous rice powder, black garlic, onion, shrimp sauce, ginger, radish shreds, minced radish, and Japanese apricot extract. The Chinese medicinal extract of the sixth step is manufactured by adding 30 parts by weight of licorice root and 30 parts by weight of milk vetch root to 100 parts by weight of water, and then, performing hot water extraction. Moreover, the kimchi aging procedure of the ninth step is conducted at 0-10C for five days.본 발명에 따른 김치 제조방법은, 배추를 염지하는 제 1단계； 상기 염지된 배추를 세척하는 제 2단계； 상기 세척한 배추를 탈수하는 제 3단계； 다시액을 제조하는 제 4단계； 상기 다시액에 홍시액과 구아바분말 및 부재료를 혼합하여 양념베이스를 제조하는 제 5단계； 상기 양념베이스에 한방추출물를 첨가하여 양념을 제조하는 제 6단계； 상기 제 3단계의 탈수된 배추에 상기 제 6단계의 양념을 버무려서 김치를 제조하는 제 7단계； 상기 제조된 김치를 포장하는 제 8단계； 상기 포장된 김치를 저온고에서 숙성시키는 제 9단계；를 포함하는 것을 특징으로 한다.또한, 김치 제조방법에서 상기 제 4단계의 다시액은, 물 100중량부에 대하여 건멸치 10중량부, 건다시마 10중량부, 무 10중량부, 양파 10중량
