The present invention relates to a pickle Hamcho, further comprising a moisture content collected in May Hamcho on a sunny day in June in the up to 75 ~ 82% (s10); Hamcho collected by cutting the roots, leaves and stems immersed in a water bath alternately with the water two or three times, and three root cutting step (S20); The smoothed Hamcho washed with a length of size of 3cm to 6cm screening pickle Hamcho manufacture and preparation step (S30); To insert the Hamcho 6kg in 12 liter of water to boil for more than 2 hours using a hot-water extract of Hamcho gangan a salinity 2.5 to 3 degrees, a light tan preparation step of preparing a brine (s40); Vinegar, the salt of the prepared brine salinity third degree light brown, put the material is configured with sugar, lemon, onion, radish, ginger, apple, pineapple, pickling spice, bay leaf, black pepper weak then boiled in high heat during the first 20-25 minutes pickles can manufacturing step (S50) for producing a pickle can boil over heat 60 min; Put in a vessel the Hamcho to prepare a pickle was poured Hamcho cooling the pickles can be produced through the production steps, so the pickle Hamcho locked and heated to 85 ~ 90 ℃ (S60); Step of aging the pickle Hamcho primarily for two days to 3 days in the shade of 15 ~ 10 ℃ ℃ (S70); After salting the primary figure in the aging vessel Hamcho boil over within 30 minutes according to a separate vessel and heated to 80-75 steps to cool pour 2 aged more than 24 hours by car back (S80); The Hamcho pickle said secondary aging step for storage and distribution in the cold storage temperature of 0 ℃ ~ 5 ℃ (S90); as is done in the present invention is the salt excessive intake by preparing a pickle using a clean salinity of the low polychromatic and to prevent various adult diseases which are caused due to, to a method for producing a pickle Hamcho to ingest beneficial ingredients that have Hamcho.