Prepare and salt the cabbage

• Cut the base off the head of Napa cabbage, then tear it in half and repeat to create quarters.
• Cut out the core and chop the cabbage into small pieces into a large bowl.
• Add coarse sea salt and a little water, then massage the cabbage well.
• Add more salt and massage again, then set aside to wilt.

Boil the potato

• Peel and cut the potato, then place it in a pot.
• Bring to a boil and let it cook until soft.
• Mash the cooked potato and set aside.

Chop the vegetables

• Peel the daikon radish and cut it into cubes (or matchsticks).
• Chop the carrots and green onions.
• Set all the chopped vegetables aside.

Make the chili paste

• Roughly chop the Asian pear, onion, garlic and ginger.
• Add the pear, onion, garlic, ginger and fish sauce to a blender and blend until smooth.
• Remove the blade, then pour the mixture into a bowl.
• Mix in the Korean chili flakes and the mashed potato until thick.

Rinse the cabbage

• By now the cabbage should have wilted and released its moisture.
• Rinse the cabbage and squeeze it well to remove as much water as possible.

Combine everything

• Add the chopped vegetables and the chili mixture to the cabbage.
• Mix well with gloved hands until everything is evenly coated.

Pack and ferment

• Pack the kimchi into a container, pushing out any air pockets.
• Cover and leave at room temperature for a few days to ferment.
• Transfer to the fridge and enjoy.