PURPOSE: A manufacturing method of kimch in which grapes and bean paste are added is provided to prevent anemia due to hematopoiesis, to remove toxicity of body by organic acid and to reduce sodium absorption, thereby reducing various diseases.CONSTITUTION: A manufacturing method of kimch in which grapes and bean paste are added comprises the following steps: salting cabbage in salt water making a first material by adding 36-39 wt% of grape flesh which is manufactured by decocting grapes at 90-110 deg. Celsius for 50-60 minutes to 21-24 wt% of bean paste and 5-9 wt% of glutinous rice flour and boiling for 40-60 minutes and mixing with 30-32 wt% of red pepper powder making broth which is a second material by mixing 300g of kelp, 1000g of onion, 500g of anchovy, 200g of lentinus edodes and 200g of date in 10 liters of 100-120 deg. Celsius water for 50-60 minutes and filtering through a sieve making a third material by mixing 15-18 wt% of ginger, 53-56 wt% of garlic, 15-18 wt% of apple, and 9-12 wt% of pear after grinding the same making inner materials for kimchi by mixing 63-66 wt% of the first material with 15-19 wt% of the third material and adding 15-19 wt% of the second material and mixing the inner material for kimchi with the salted cabbage.COPYRIGHT KIPO 2013[Reference numerals] (S100) Step of salting cabbage (S200) Step of making making a first material by mixing grape juice, bean paste, glutinous rice flour, and red pepper powder (S300) Step of making broth as a second material by mixing kelp, onion, anchovy, lentinus edodes, and date with water (S400) Step of making a third material by finely grinding and mixing garlic, ginger, carrot, apple, and pear (S500) Step of making inner materials for kimchi by mixing first, second, and third materials (S600) Step of mixing the inner material for kimchi with the salted cabbage본 발명은 배추를 소금물에 절이는 1단계 포도송이에서 분리한 포도알을 90~110℃에서 50~60분 정도 달여 만든 포도 착즙액을 80~95℃에서 된장 및 찹쌀가루를 첨가 40~60분 동안 저어 끓인 후 고춧가루를 혼합하여 제1재료를 만드는 2단계 100
