PURPOSE: Korean horseradish leaf kimchi, and a producing method thereof are provided to secure the unique flavor and taste of Korean horseradish leaves.CONSTITUTION: A producing method of Korean horseradish leaf kimchi comprises the following steps: mixing brewed soy sauce with water in a ratio of 1:1, and boiling the mixture for 2-3 minutes at 120 deg C mixing 100g of boiled brewed soy sauce mixture with 5g starch syrup or sugar, 5g of cooking rice wine, and 3g of ground garlic, and boiling the mixture for 2-3 minutes at 120 deg C before cooling to obtain seasoning soy sauce and mixing Korean horseradish leaves with the seasoning soy sauce in a weight ratio of 1:1, and aging the mixture at for 5-7 days at room temperature.COPYRIGHT KIPO 20121 양조간장을 물과 중량대비 1대1로 회석하고, 회석한 양조간장 100g당 중량대비 물엿,설탕중 선택한 당류 5g과 맛술 5g, 다진마늘 3g의 비율로 첨가하여 가공한 양념간장을 고추냉이 잎에 넣어서 숙성시킨 고추냉이 잎 김치.2 제1항에 있어서, 고추냉이 잎은 깨끗한 물에 세측후 수분을 제거한 것 임을 특징으로 하는 고추냉이 잎
