Step 1

Chop up cabbages and salt generously. You can work the cabbages so the salt gets everywhere. Don't be scared to bruise the cabbages. Let this sit for 1 to 2 hours. If you want a less salty kimchi, let it sit for just 30 minutes.

Step 2

After salting, give cabbages a few rinses under water to get rid of excess salt. Drain as much water as possible.

Step 3

Blend together chopped pears, garlic and ginger. Add some water if needed, to get a better blend.

Step 4

Pour pureed pears in a bowl. Add fish sauce, sesame oil, sesame seeds, honey and gochugaru. Give that a stir. Taste it, and it should taste good.

Step 5

Pour this in with the salted cabbages and work the paste in with the salted cabbage. Ready to serve! Store leftover kimchi in glass jars and keep in the fridge.