Remove the core from the napa cabbage and cut the cabbage into approximately 2-inch bite-sized pieces.

Place the cabbage in a large bowl or basin and sprinkle evenly with 140-150 g coarse sea salt.

Toss thoroughly and allow the cabbage to sit for about 2 hours. Toss it every 30mins to 1hr so the salt is distributed evenly.

The cabbage should become flexible while retaining some firmness.

Rinse the cabbage two or three times with cold water to remove excess salt.

Drain well for approximately 20-30 minutes.

Combine 2 tablespoons + 1½ teaspoons glutinous rice flour with 1 cup + 2 tablespoons water in a saucepan while the water is still cold.

Whisk until smooth.

Cook over low to medium heat while stirring continuously until the mixture becomes smooth, glossy, and slightly thickened.

Remove from the heat and allow it to cool completely.

Place the following into a blender: Asian pears, Onion, Garlic, Ginger, Fish sauce, Sugar

Blend until smooth.

Transfer the mixture to a large bowl.

Add the cooled glutinous rice flour porridge to the blended seasoning base.

Mix thoroughly.

Add 1¼ cups gochugaru and mix until completely incorporated.

Mix thoroughly and allow the seasoning paste to rest for 20–30 minutes.

Add the julienned radish, green onions, and carrots.

Add the drained cabbage to the kimchi paste.

Using food-safe gloves, gently mix and massage the seasoning into the cabbage until every piece is evenly coated.

Transfer the finished kimchi into clean glass jars or food-safe containers.

Press the kimchi down gently to remove large air pockets.

Leave approximately 1 inch (2-3 cm) of space at the top.

Leave the kimchi at room temperature.

In a warm kitchen around 28-30°C, approximately 24 hours may be enough to begin developing noticeable fermentation.

If your room is cooler, it may take longer.

Look for a slightly tangy aroma, small bubbles, or a developing sour flavor.

Once you are happy with the initial fermentation, refrigerate the kimchi.