The present invention relates to a pear kimchi manufacturing method. The pear kimchi manufacturing method according to the present invention includes: a) a step in which 10 pears, 4 kg of cabbage, 50 g of chives, and 30 g of water parsley are prepared b) a step in which both ends of the pear are cut and a central seed part of the pear is subjected to circular digging for a diameter of 5 to 8 cm c) a step in which 4 kg of cabbage and 200 g of salt are put into two liters of water, the cabbage is pickled with 200 g of additional salt being scattered, 50 g of chives and 30 g of water parsley are cut in an elongated shape and cylindrically wound around the pickled cabbage, and then the central groove of the pear subjected to the circular digging is filled therewith d) a step in which 1 kg of white radish, 800 g of pear, 200 g of mashed red pepper, 50 g of garlic, 15 g of ginger, 300 g of onion, 2.5 liters of water, 85 g of sugar, 110 g of roasted salt, and 150 g of plum extract are prepared e) a step in which the 1 kg of white radish, 800 g of pear, 200 g of mashed red pepper, 50 g of garlic, 15 g of ginger, and 300 g of onion are put into a grinder and then ground for five minutes with one liter of water f) a step in which the condiment ground in step e) is put into a condiment mesh, it is put into a storage container with the pear obtained through step b), and then rough pear kimchi is produced through mixing with 2.5 liters of water, 85 g of sugar, 110 g of roasted salt, and 150 g of plum extract and g) a step in which the pear kimchi is ripened for 24 hours at room temperature after step f), the condiment mesh is taken out, and then the pear kimchi is produced through room-temperature ripening for four to five days.COPYRIGHT KIPO 2016배 김치 제조방법이 개시된다. 개시된 배 김치 제조방법은, a) 배 10개, 배추 4kg, 쪽파 50g, 미나리 30g을 준비하는 단계 b) 상기 배는 양 끝을 자르고, 씨가 있는 중심 부분을 5-8cm 지름의 원형으로 상기 배의 중심부분을 파내는 단계 c) 물 2리터에 4kg 배추를 넣고 소금 200g을 넣고, 추가적으로 소금 200g을 더 뿌려가면서 배추를 절인 후, 상기 절인 배추에 쪽파 50g와 미나리 30g을
