The present invention relates to a method for making Kummerowia striata jangajji (pickled vegetables), and more specifically, the purpose of the present invention is to reduce the salty taste of conventional jangajji, refine the flavor of a fermented food itself through sugar of Japanese apricot syrup, exhibit characteristic flavor and taste of Kummerowia striata, thereby providing a new favorite food to mordent people, by making jangajji using the Kummerowia striata and Japanese apricot syrup. The method for making Kummerowia striata jangajji according to the present invention comprises: a first step of washing Kummerowia striata, removing moisture, and putting the Kummerowia striata in a container a second step of boiling a seasoning liquid composed of soju (Korean distilled liquor), vinegar, water, say sauce, Japanese apricot syrup, and salt, pouring the seasoning liquid into the container containing Kummerowia striata, and then cooling the Kummerowia striata and seasoning liquid to room temperature a third step of adding vegetables, such as onion, garlic, ginger, and chili pepper, into the container containing the Kummerowia striata and seasoning liquid of the second step, thereby preparing a mixture of Kummerowia striata and vegetables a fourth step of aging the mixture of Kummerowia striata and vegetables of the third step at 10-25°C for 80-120 days a fifth step of draining an aged liquid from the mixture of Kummerowia striata and vegetables, which is aged in the fourth step, and then heating only the aged liquid a sixth step of finely cutting the onion, garlic, and chili pepper, which are aged after the ginger is removed in the fourth step, and then mixing the finely cut vegetables with the aged liquid, which is heated in the fifth step, thereby preparing an aged seasoning mixture and a seventh step of mixing the Kummerowia striata, which is aged in the fourth step, with the aged seasoning mixture of the sixth step.COPYRIGHT KIPO 2015본 발명은 계안초 장아찌의 제조방법에 관
