PURPOSE: A manufacturing method of bamboo salted Kimchi is provided to make bamboo salted Kimchi which does not get softer than general bay salted Kimchi in room temperature.CONSTITUTION: After putting bamboo salt in the water to set salinity, pickle a well-kept Chinese cabbage which is divided into 2-4 equal parts for 10 to 12 hours. Manufacture seasoning about 40-50% of Chinese cabbage weight during the Chinese cabbage gets pickled. Wash the pickled Chinese cabbage about 1-2 times with clean water and pile them on the tray in an order manner for 5 to 10 minutes to remove moisture. Put the evenly mixed seasoning between the Chinese cabbage leafs which removed moisture. Store in low temperature and ripen the mixed cabbage at 0deg. C-2deg. C after ripening in the room temperature for 18-24 hours. Bamboo salt water is produced by putting bamboo salt as much as 12-18% of weight in water based on the Chinese cabbage. Bamboo salt water fits salinity within 10-12% range. Seasoning manufactures as the follows. Put apple 6-12% of weight, red pepper 7-13% of weight, onion 1-5% of weight, garlic 14-20% of weight and ginger 1-5% of weight into the mixer to grind them and julienne a radish 8-14% of weight in 3-7 cm. Dilapidation 1-6% of weight, shallot 2-8% of weight, and Korean leek 1-5% of weight are cut in the length of 3-7cm. Manufacture glutinous rice starch 13-19% of weight by putting glutinous rice flour 7-13% of weight into water 87-93% of weight, well mixing, and boiling for 3-7 minutes at 200deg. C-230deg. C. Mix the prepared material and red pepper powder 12-18% of weight, anchovy sauce 2-8% of weight, and sugar 0.1-1% of weight, and bamboo salt 1-4% of weight in 1-2 hours at the room temperature.COPYRIGHT KIPO 2013[Reference numerals] (S100) Step 1 of pickling Chinese cabbage in bamboo salt with a salinity of 10-12% (S200) Step 2 of manufacturing seasoning (S210) Step 2-1 of washing seasoning materials (S220) Step 2-2 of mixing the seasoning materials (S230) Step 2-
