The present invention relates to a method to manufacture kimchi by using fruits and, more specifically, relates to a method to manufacture kimchi by using fruits, capable of providing unique mouthfeel and flavor and having plenty of various nutrients by using fruits such as Japanese apricots, wild pears, and kumquats. According to the present invention, a method to manufacture kimchi by using fruits includes: a salting step of sorting and salting Chinese cabbages； a dehydrating step of washing the salted cabbages with flowing water and dehydrating the cabbages； a seasoning making step of mixing 5-6.5 parts by weight of Japanese apricot concentrate, 16-20 parts by weight of radish, 14-16 parts by weight of chili powder, 9-10 parts by weight of anchovy sauce, 7-8 parts by weight of bay salt, 7-8 parts by weight of garlic, 7-8 parts by weight of ginger, 7-8 parts by weight of salted shrimp, 3-4 parts by weight of chives, 3-4 parts by weight of spring onions, 1.5-2 parts by weight of leaf mustard, 3-4 parts by weight of apple concentration, 1-2 parts by weight of kumquat extract, 2-3 parts by weight of fermented wild pear liquid, and 1-1.5 parts by weight of natural seasoning in proportion to 100 parts by weight of kimchi seasoning； a dried gourd shaving adding step of adding 6-8 parts by weight of dried gourd shavings to the seasoning made through the seasoning making step； and a mixing step of mixing the seasoning with the salted and dehydrated cabbages.본 발명은 과실을 이용한 김치 제조방법에 관한 것으로, 더욱 상세하게는 매실, 돌배, 금귤 등의 과실을 이용하여 각종 영양성분이 풍부하고 독특한 식감과 풍미를 제공할 수 있는 과실을 이용한 김치 제조방법에 관한 것이다.본 발명에 따른 과실을 이용한 김치 제조방법은, 배추를 다듬어 선별하여 소금물에 절이는 절임단계； 상기 절임단계를 거친 절인 배추를 흐르는 물에 세척한 후 탈수시키는 탈수단계； 김치 양념 100 중량부에 대하여 매실농축액 5∼6.5 중량부, 무 16∼20 중량부, 고춧가루 14∼16 중량부, 멸치액젓 9∼10 중량부, 천일염 7∼8 중량부, 마늘 7∼8 중량부, 생강 7∼8 중량부, 새우젓 7∼8 중량부, 부추 3∼4 중량부, 쪽파 3∼4 중량부, 갓 1.5∼2 중량부, 사과농축액 3∼4 중량부, 금귤추출물 1~2 중량부, 돌배발효액 2~3 중량부, 천연조미료 1∼1.5 중량부를 혼합하는 양념제조단계； 상기 양념제조단계에서 제조된 양념에 박고지 6~8 중량부를 첨가하는 박고지 첨가단계； 및 상기 양념제조단계
