Step 1

Make a 4-5cm deep incision on the rounded bottom of the cabbage.

Step 2

Hold either side of the cabbage and pull apart. The cabbage should be halved. (I quartered mine for faster salting)

Step 3

Salt the cabbage. Rub in a generous amount of salt in-between the leaves. Massage the salt on the stalkier parts of the cabbage.

Step 4

Place the salted cabbage in a ziplock bag or a large container.

Step 5

Leave at room temperature for 2 hours, turning it over every 30 minutes.

Step 6

Cut the daikon radish into 3cm long "matchstick" size.

Step 7

Cut the scallions and chives, also in 3cm long "matchstick" size.

Step 8

Put the fillings in a large bowl.

Step 9

Add the fish sauce and shrimp paste. Mix.

Step 10

Set aside until kimchi sauce is ready.

Step 11

On medium-high heat, boil the rice with water. Stir to make sure the rice does not stick to the bottom of the pan and burn.

Step 12

After 20 minutes, the rice and water should have a glue-like texture. If there isn't enough water, add to create a spreadable paste.

Step 13

Set aside to cool down.

Step 14

Prepare the onion, pear, ginger, and garlic. Give them a rough chop.

Step 15

Add the prepared ingredients into a food processor or a blender.

Step 16

Mix in ¼ cup of rice glue. Blend

Step 17

Once the sauce is ready, add it to the prepared filling.

Step 18

Once the cabbage is adequately salted, do a "bend test." The cabbage leaves should be malleable and bendable, not snap. If the cabbage has not wilted enough, leave it in the salt mixture for an additional 30 minutes.

Step 19

Rinse the excess salt in running water. Repeat the process.

Step 20

Ring out any excess moisture. Place the cabbages on a medium-sized tray.

Step 21

Dollop about ½ cup of Kimchi sauce filling mixture for each salted cabbage. Massage the sauce in between the leaves gently. Make sure to cover every part.

Step 22

Fold the kimchi in half and place in a medium of your choice (Mason jars, airtight containers, hangari, etc. Anything that can limit too much oxygen exposure)

Step 23

For fermented kimchi, place it at room temperature for 3 days and place it in the fridge.