PURPOSE: A manufacturing method for Japanese apricot kimchi is provided to maintain the original taste of kimchi for a long period of time by impeding the fermentation of the kimchi with the addition of Japanese apricot concentrate into Kimchi stuffing.CONSTITUTION: The cleaned Japanese apricot is washed with clean water and dried. The dried Japanese apricot is mixed with sugar to a 1:1 ratio before fermenting for 3 months, and Japanese apricot concentrate is separated from Japanese apricot garnish(S10). After preserving Chinese cabbage in salt water, wash the salted Chinese cabbage with clean water for three times(S20). Kimchi stuffing is prepared by a mixture of 5.4-6.3 weight% of Japanese apricot concentrate, 12.8-24.5 weight% of trimmed Chinese radish, 14.4-15.8 weight% of red pepper powder, 5.4-6.3 weight% of radish juice, 9-10.5 weight% of salted anchovy, 7.2-8.4 weight% of bay salt, 7.2-8.4 weight% of garlic, 7.2-8.4 weight% of ginger, 7.2-8.4 weight% of salted shrimp, 3.6-4.2 weight% of Korean leek, 3.6-4.2 weight% of shallot, 1.8-2.2 weight% of mustard leaves, 2.5-2.9 weight% of sugar, and 1-1.3 weight% of L-monosodium glutamate(S30). The Kimchi is produced by mixing 70-80 weight% of salted Chinese cabbage, and 20-30 weight% of Kimchi stuffing(S40). Kimchi and 2-3 Japanese apricot garnishes are wrapped together(S50).COPYRIGHT KIPO 2013[Reference numerals] (S10) Preparing Japanese apricot concentrate (S20) Preserving Chinese cabbage (S30) Preparing Kimchi stuffing by the Japanese apricot concentrate and various material (S40) Mixing the salted Chinese cabbage and the Kimchi stuffing (S50) Wrapping Kimchi본 발명은 김치속 재료에 매실원액을 넣어 매실의 효능이 김치에 포함되게 하여 김치에 다양한 영양 원이 함유되도록 하고, 김치의 발효를 지연시킴으로써 김치의 고유의 맛을 오래 유지할 수 있도록 한 매실 김치의 제조방법에 관한 것이다.전술한, 본 발명의 특징은, 깨끗이 손실한 매실을 깨끗한 물에 세척하고 건조시킨 후 매실과 설탕을 1:1로 혼합하여 3개월간 숙성시켜 매실원액과 매실고명을 분리하는 매실원액준비단계(S10), 배추를 소금물에 절인 후, 절인 배추를 깨끗한 물로 3차에 걸쳐 세척하는 배추절이기단계(S20), 상기 매실원액준비단계(S10)의 매실원액 5.4∼6.3 중량%에 다듬어진 무 12.8∼24.5 중량%, 고춧가루 14.4∼15
