The present invention relates to a method for manufacturing kimchi of which the taste is enhanced using a natural seasoning sauce and, more specifically, to a method for manufacturing healthful kimchi with an improved taste by using a natural seasoning sauce. The natural seasoning sauce in the present invention comprises: a first seasoning sauce made by hydrolyzing a dried pollack and a dried skipjack tuna, which are ground to be 80 nanometers to 20 micrometers in diameter after applying a cell-wall breaking technique without thermally denaturing the dried pollack and the dried skipjack tuna at 25 using an air current grinder, with a conjugated enzyme of Protamex and Flavourzyme； and a second seasoning source obtained by hydrolyzing a dried mushroom such as a button mushroom, a shiitake mushroom, and clavaria botrytis, dried seaweed such as sea tangle and sea mustard, and dried pericarp such as a dried tangerine and a grapefruit which are ground to be 80 nanometers to 20 micrometers. The present invention is to use the natural seasoning sauce, thereby lowering the salinity of kimchi to the level of 1.5 to 2.0%, enhancing the taste and texture of kimchi by strengthening a savory taste and a deep taste, and raising preservability. The present invention is to manufacture kimchi by mixing ingredients and seasoning such as red pepper powder, garlic, ginger, sea staghorn, and onion with the natural seasoning sauce according to the kind of kimchi. [Reference numerals] (AA) First seasoning solution；(BB) Second seasoning solution；(CC) Mis；(DD) Produce seasoning solution；(EE) Add in Kimchi meterials；(FF) Make Kimchi；(GG) Produce Kimchi본 발명은 천연 조미액을 이용한 감칠맛이 증가된 김치의 제조방법에 관한 것이다. 보다 상세하게는 소금의 과다 섭취로 인한 문제점을 감소시키기 위하여 김치의 절임에 사용하는 소금 사용을 줄이고, 천연 조미액을 사용하여 감칠맛이 깊고 건강지향적인 김치의 제조방법에 관한 것이다. 본 발명에서 천연 조미액은 건조 수산물을 기류분쇄기로 25℃에서 열변성을 주지 않고 세포벽파괴기술을 적용하여 직경 80nm∼20㎛로 분쇄한 북어와 가다랭이를 Protamex와 Flavourzyme 복합효소로 가수분해하여 만든 제1조미액과 기류분쇄기로 80nm∼20㎛하로 분쇄한 양송이, 표고, 싸리등의 건조버섯, 다시마, 미역 등의 건조해조
