A method for manufacturing functional kimchi is disclosed. The method for manufacturing functional kimchi according to the present invention comprises: a mixture preparing step for preparing a mixture by mixing 10-15 parts by weight of lotus root powder, 1-3 parts by weight of pine needle powder, 1-3 parts by weight of green tea leaf powder, 2-6 parts by weight of corn silk powder, 1-3 parts by weight of Angelica Utilis Makino powder, 1-3 parts by weight of dandelion root powder, 1-3 parts by weight of Cordyceps militaris powder, 0.5-2 parts by weight of brown rice powder, and 0.5-2 parts by weight of pumpkin powder a pellet preparing step for preparing pellets by mixing 8-12 parts by weight of Rubus coreanus juice, 8-12 parts by weight of Japanese apricot juice, 8-12 parts by weight of pine needle juice, and 8-12 parts by weight of quince juice with the mixture and stirring together a drying step for drying the pellets at 10-25 °C and a pellet adding step for adding the pellets to kimchi. According to the present invention, kimchi effective in alleviating gout can be prepared by preparing pellets using ingredients effective in alleviating gout and then adding the pellets to the kimchi. Further, kimchi effective in relieving liver diseases, helping blood circulation, and relieving high blood pressure can be prepared by adding the pellets to Cirsium japonicum kimchi. Also kimchi effective in improving gastrointestinal functions and relieving constipation can be prepared by adding the pellets to dandelion kimchi.COPYRIGHT KIPO 2015기능성 김치 제조방법이 개시된다. 본 발명에 따른 기능성 김치 제조방법은, 연근 분말 10 ~ 15 중량부, 솔잎 분말 1 ~ 3 중량부, 녹차잎 분말 1 ~ 3 중량부, 옥수수수염 분말 2 ~ 6 중량부, 함초 분말 1 ~ 3 중량부, 민들레뿌리 분말 1 ~ 3 중량부, 동충하초분말 1 ~ 3 중량부, 현미 분말 0.5 ~ 2 중량부 및 호박 분말 0.5 ~ 2 중량부를 혼합하여 혼합물을 형성하는 혼합물 형성단계 복분자액 8 ~ 12 중량부, 매실액 8 ~ 12 중량부, 솔잎액 8 ~ 12 중량부 및 모과액 8 ~ 12 중량부를 혼합물에 혼합 및 교반하여 환(丸)을 제조하는 환 제조단계 환을 10 ~ 25 ℃ 에서 건조하는 건조단계 및 건조된 환을 김치에 첨가하는 환 첨가단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 통풍 개선 효과가 있는 재료를 사용하여 환을 제조한
