The present invention relates to a manufacturing method of Bomdong kimchi, which has sweat taste and a crunchy texture stimulating appetite in spring time by preparing kimchi using seasoned cabbage grown through winter time and harvested from open fields, has leaves softer and younger than general cabbages, contains rich amino acid, thereby providing heavier scents and more flavor as more chewed, provides fresh taste by containing higher moisture contents than general kimchi, and contains rich vitamin C and calcium. The manufacturing method of Bomdong kimchi according to one embodiment of the present invention comprises a Bomdong cabbage salting step for preparing 4500-5500 parts by weight of Bomdong cabbage and salting the cabbage with coarse salt a spring onion preparing step for preparing 800-1200 parts by weight of spring onion and washing the spring onion with running water a red pepper powder preparing step for crushing and preparing 100-150 parts by weight of red pepper powder a ginger and garlic preparing step for crushing and preparing 30-70 parts by weight of ginger and 60-100 parts by weight of garlic a kimchi seasoning manufacturing step for mixing 80-120 parts by weight of salted shrimp, 80-120 parts by weight of anchovy sauce, and 80-120 parts by weight of sand launce sauce into the red pepper powder, the ginger, and the garlic prepared in the red pepper powder preparing step and the ginger and garlic preparing step and a mixing step for mixing the kimchi seasoning manufactured in the kimchi seasoning manufacturing step with the salted Bomdong cabbage and the prepared spring onion.COPYRIGHT KIPO 2014본 발명은 노지에서 겨울을 나며 자란 봄동배추를 이용해 김치를 담금으로써 달고 사각거리는 씹히는 맛이 좋아 봄 철 입맛을 돋궈주고, 잎이 일반 배추보다 어리고 연하며 아미노산이 풍부하여 씹을수록 고소한 맛이 나고 향이 진하며, 겨우내 먹어온 김장김치에 비해 수분함량이 높아 신선한 맛을 즐길 수 있을 뿐만 아니라 비타민C와 칼슘이 풍부한 봄동김치의 제조방법에 관한 것이다.본 발명의 바람직한 일 실시예에 따른 봄동김치의 제조방법은 봄동배추 4500 내지 5500 중량부를 다듬어 굵은 소금으로 절여 준비하는 봄동배추 절임단계와, 대파 800 내지 1200 중량부를 다듬어 흐르는 물에 씻어내는 대파 손질단계와, 고춧가루 100 내지 150 중
