1. Wash the Chinese cabbage, cut into pieces, and pickle in an appropriate amount of salt for 2 hours, dry and set aside.
2. Wash the apples, peel and cut into pieces, peel the garlic, and smash together with the pickled peppers with a food processor.
3. Mix the pickled cabbage with the processed apples, garlic, and peppers.
4. Put it in a kimchi jar and eat it in 2 hours. It can be stored for about a week.
5. Just eat the dressing plate.
