PURPOSE: Chive kimchi and a producing method thereof are provided to offer the unique taste and flavor of chive to eaters, and to enable users to store the chive kimchi for a long time. CONSTITUTION: A producing method of chive kimchi comprises the following steps: washing chive grown for 3-6 months; salting the washed chive; mixing the salted chive with kimchi seasonings without garlic and spring onion to obtain the chive kimchi; and aging the chive kimchi. The chive kimchi can be produced by separating roots and stems of the chive, or by mixing them together. The kimchi seasonings include at least one ingredient selected from Chinese cabbage, radish, mustard leaves, or Korean lettuce.
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