PURPOSE: A manufacturing method of cabbage Kimchi is provided to enable people to intake calcium which is contained a lot in Prunus davidiana by adding the fermented extract of Prunus davidiana and Prunus davidiana powder to the seasoning spice. CONSTITUTION: Fine-downy-hair-removed Prunus davidiana 100 parts by weight and black sugar 70 parts by weight are put into a fermenting container, sealed and fermented in room temperature in a shadow for three months. The fermented liquid is filtered on a sieve to remove Prunus davidiana. The fermented liquid of Prunus davidiana is additionally fermented for one more month to manufacture Prunus davidiana extract. Cabbage 60 parts by weight is soaked in saline water of 8% of salinity for 10 hours, washed and strained to manufacture salted cabbage. Prunus davidiana extract 5 parts by weight, sliced reddish 15 parts by weight, Korean leek 2 parts by weight, Javan waterdropwort 2.5 parts by weight, sliced red pepper 1.5 parts by weight, garlic 2.5 parts by weight, ginger 0.5 parts by weight, onion 2 parts by weight, fermented salted anchovy liquid 3.5 parts by weight, red pepper powder 5 parts by weight, sesame 0.7 parts by weight and Prunus davidiana powder are added to manufacture spice for cabbage Kimchi. The spice stuff is added to the salted cabbage to manufacture cabbage Kimchi. Cabbage Kimchi is put into an aging container and aged at 15deg.C for 3-5 days. Prunus davidiana powder is manufactured by collecting Prunus davidiana just before forming ovary, frozen-drying and pulverizing. [Reference numerals] (AA) Start； (BB) End； (S100) Step of manufacturing fermented extract of Prunus davidiana； (S200) Cabbage soaking step for manufacturing salted cabbage； (S300) Step of manufacturing spice for cabbage Kimchi； (S400) Step of aging(A) 솜털을 제거한 자연산 개복숭아 100중량부에 흑설탕 70중량부를 발효용기에 넣어 밀폐시킨 뒤, 음지상태의 상온에서 3개월간 발효시킨 후, 발효액을 체에 걸러 개복숭아를 제거하고, 개복숭아가 제거된 발효액을 1개월간 더 발효시켜 제조한 개복숭아 액기스 제조단계； (B) 배추 60중량부의 겉잎을 떼고 1/4로 등분한 포기배추를 천일염으로 염도 8%가
