PURPOSE: A method of manufacturing kimchi is provided to manufacture chestnut flower net kimchi which has unique flavor and taste of chestnut flower and extends the open date by using concentrate of chestnut flower net. CONSTITUTION: Chestnut flower net, which blooms fully between May and June, is collected. After 2-3 times weight of water is added to the chestnut flower net and boiled until the volume is reduced to 1/2-2/3 range, the mixture is filtered to obtain the first concentrate of chestnut flower net. Sugar or oligosaccharides, and malt water are added to the first concentrate and concentrated to obtain the second concentrate of chestnut flower net. The salted cabbage is obtained by immersing cabbage into salt water, washing and dehydrating. The second concentrate of chestnut flower net 5-20wt% is mixed with seasoning to make stuffing for kimchi. The stuffing for kimchi is mixed with the salted cabbage to obtain chestnut flower net kimchi. The chestnut flower net kimchi is aged. The chestnut flower net kimchi is sealed, settled in the bottom of the underground spring water, and aged for 1-3 months. The malt water is manufactured as follows: The malt put in the net is dipped in the water of 3-5 times of the malt weight for 4-6 hour. The malt in the net is taken out and compressed. [Reference numerals] (S11) Salted cabbage manufacturing step； (S21) First chestnut flower sprout concentrate manufacturing step； (S22) Second chestnut flower sprout concentrate manufacturing step； (S23) Kimchi seasoning manufacturing step； (S31) Kimchi seasoning mixed cabbage manufacturing step； (S41) Kimchi aging step본 발명은 밤꽃순 김치 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 밤꽃 순 성분을 김치성분에 포함하여 발효시키는 경우 밤꽃 특유의 향과 맛을 내며 밤꽃에 포함된 폴리아민류가 산도를 낮추고 유익한 젖산류를 제공하고 손쉽게 취식할 수 있는 김치로 제공될 수 있음을 확인하여 완성된 발명이다.본원에서 제공되는 밤꽃 순 김치는 5~6월 사이에 만개되는 밤꽃 순을 채취하여 밤꽃 순 중량기준으로 2~3배 무게의 정수(淨水)를 넣고 끓여서 1/2~2/3 범위로 부피를 줄인 후 여과시켜 밤꽃 순 1차 농축액을 얻는 단계 및 상기 1차 농축액 중량을 기준으로 1/10~1/15 무게의 설탕을 넣음과 동시 1차 농축액 중량기준으로 1/4~1/5 무게의 엿기름물을
