Korean kimchi uses pear as a natural sweetener. The method is as follows:

1. Remove the roots of cabbage, except the old outer leaves, wash it and cut it crosswise.

2. Sprinkle the cabbage with salt evenly in the basin and marinate for 12 hours (the marinating time depends on the amount of salt added, and marinate until the cabbage is soft).

3. Peel and core apples and pears, and make juice in a juicer respectively.

4. Cut the ginger and garlic into mince.

5. Pour glutinous rice flour into a small pot.

6. Pour in apple juice and pear juice and boil over medium heat until it becomes a paste.

7. After the glutinous rice paste has cooled down, add chili powder, minced ginger, and minced garlic, and stir evenly.

8. Squeeze out the water from the pickled cabbage.

9. Wear gloves and spread the chili paste evenly on the cabbage, evenly spreading it on every piece.

10. Put the kimchi into an oil-free and water-free sealed container, then put it in the refrigerator and ferment it for 3-5 days.