Ingredients

• Napa cabbage
• Coarse sea salt
• Water
• Radish
• Scallions
• Green onion
• Asian pear
• Salted shrimp
• Water
• Red pepper flakes
• Anchovy fish sauce
• Minced garlic
• Minced ginger
• Salt
• Sugar
• Sweet rice flour
• Water
• Water
• Salt

Instructions

1. Trim the napa cabbage, cut a slit at the base, and split it into 2 to 4 pieces depending on size.
2. Dissolve some of the salt in water, soak the cabbage, then sprinkle the remaining salt evenly on the base area and pack it into a container. Pour in the remaining salt water and press down; salt for 6 to 8 hours, turning the cabbage once in the middle.
3. Rinse the cabbage several times and drain well.
4. Wash the radish and cut it into thin matchsticks. Wash and cut the scallions and green onion. Julienne the pear. Remove the solids from the salted shrimp, chop them, and keep the brine.
5. Make a rice porridge by cooking sweet rice flour with water until smooth, then cool it.
6. Mix red pepper flakes with water and soak for about 10 minutes, then add the rice porridge, anchovy fish sauce, and salted shrimp brine.
7. Combine the radish with the red pepper mixture, then season with salt and sugar. Add the minced garlic, minced ginger, and chopped salted shrimp, then mix in the scallions, green onion, and pear.
8. Spread the kimchi filling between the salted cabbage leaves, wrap the outside leaves around the whole cabbage, and pack tightly into a container with the cut side facing up.
9. Pour the reserved rinsing liquid into the container, then let it sit at room temperature for one to two days until slightly fermented before storing in a kimchi refrigerator.
10. Eat it fresh or let it ripen more, depending on preference.