Korean White Kimchi (Non-Spicy Napa Pear Fermented)

Split 1800 g napa cabbage lengthwise while keeping the base attached, then divide 120 g coarse salt between the thick white stems.

Salt for 3 to 4 hours, turning once, until the stems bend softly without snapping.

Rinse the salted cabbage three times in cold water to remove surface salt.

Drain cut side down for at least 30 minutes so excess water leaves the leaves and the final brine stays clear, clean, and not overly salty.

Julienne 300 g Korean radish and 150 g peeled Korean pear into fine strips about 0.3 cm thick.

Mince 20 g garlic and 8 g ginger very finely so they season the brine without leaving large pieces or clouding it too much.

Place the radish, pear, garlic, ginger, and 60 g scallions cut into 4 cm lengths in a large bowl.

Toss lightly with your fingertips only until evenly distributed, because squeezing hard softens the radish and pear.

Lift each cabbage leaf and spread a thin layer of filling near the stem end where the leaves are thickest.

Do not overfill, or the filling will push out during fermentation, then wrap with outer leaves and pack tightly in the container.

Dissolve a small amount of salt in 1800 ml cold water, pour enough to cover the cabbage, and press it down with a plate.

Leave at room temperature for half a day, then refrigerate for 2 to 3 weeks until the brine tastes clean, cool, and gently sour.