You have to make flour glue first and then let it cool.

Wash and drain chilies and chives.

Remove half of the seeds from the peppers. You can't cut it in half. After removing the seeds like this, let it be salted for about 20 minutes.

Shred the radish, add 3T of salt, pickle, and drain.

Grind apples, onions, and salted shrimp in a blender.

When the flour paste cools down, add the ground garlic, ginger powder, apple, onion, and salted shrimp to make the sauce. Take a look at the seasoning. Always taste the seasoning before putting in the filling, and then make sure that the seasoning is appropriate.

Also, this amount of seasoning is 1.2kg of chili kimchi, so you can take half of it out and use it when you need more seasoning, or you can put the sauce in the freezer and use it when you make cucumber kimchi or fresh kimchi later.

While making the sauce like this and soaking the red pepper powder, squeeze the salted radish and drain the salt water with a sieve the red pepper. Then, mix chives and radish with seasoning.

You just have to fill it in thoroughly. Don't put too much filling. Chili peppers are opened, so they are not pretty in shape and can be salty because they have a lot of insides.

After putting the seasoning in the chili pepper, stack the chili pepper one by one, and it's done!! It's this.