The present invention relates to a method for manufacturing wild plant kimchi and wild plant kimchi manufactured by the same. The method for manufacturing wild plant kimchi includes the following steps: (a) salting Chinese cabbages and then desalting the Chinese cabbages by washing the Chinese cabbages (b) preparing an extract, powder, or a fermentation extract which are produced by mixing Houttuynia cordata, Saururus chinensis, and Momordica charantia (c) preparing seasoning by mixing sticky rice porridge, produced by adding the extract, the powder, or the fermentation extract into sticky rice powder, with chili powder, anchovy sauce, shrimp sauce, radish slices, garlic, onions, ginger, sodium glutamate, water, starchy syrup, leeks, radish juice, sugar, anchovy liquid sauce, and salt and (d) mixing the desalted Chinese cabbages of step (a) with the prepared seasoning of step (c), and fermenting and aging the Chinese cabbages and the seasoning. According to the present invention, the wild plant kimchi, which has softer and crispy texture, enhanced flavor, and enhanced preference, can be provided.COPYRIGHT KIPO 2016본 발명은 (a) 배추를 소금에 절이고 세척하여 탈염시키는 단계 (b) 어성초, 삼백초 및 여주를 혼합하여 제조한 추출물, 분말 또는 발효 추출물을 준비하는 단계 (c) 찹쌀가루에 상기 (b)단계의 준비한 추출물, 분말 또는 발효 추출물을 첨가하여 제조한 찹쌀풀에 고춧가루, 멸치젓, 새우젓, 무채, 마늘, 양파, 생강, 글루타민산나트륨, 물, 물엿, 대파, 무즙, 설탕, 멸치액젓 및 소금을 혼합하여 양념을 준비하는 단계 및 (d) 상기 (a)단계의 탈염시킨 배추에 상기 (c)단계의 준비한 양념을 버무린 후 발효 및 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 산야초 김치의 제조방법 및 상기 방법으로 제조된 산야초 김치에 관한 것이다.
