The present invention relates to a method for removing unpleasant bitter taste magnesium salts and calcium salts in deep seawater and adding potassium chloride to make low sodium deep sea water solution for pickling of Chinese cabbage. Cut the chopped cabbage into a pickle tank, spray it with salt, breathe in it, cut the cabbage first in brine, then wash it several times with drinking water to lower the salinity and remove excess water. The first pickled Chinese cabbage is put into the above low sodium deep sea water, and the salinity of the Chinese cabbage is appropriately controlled, and the second pickling is carried out so that the trace components penetrate evenly into the pickled cabbage. After the second pickled Chinese cabbage has removed the excess water and prepared Kimchi by removing the excess water, it maintains the unique flavor of kimchi and provides a good kimchi that is low in sodium content while having good taste due to delayed sour taste .
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