Fresh Kimchi

Cut the Napa cabbage into bite-sized pieces, and split the thick parts in half.

Wash the prepared cabbage, place it in a bowl, and layer it with some of the 1 cup of sea salt.

Pour 700ml of lukewarm water over the remaining sea salt and sprinkle it gently over the cabbage to let it brine.

After 30 minutes, flip the cabbage and let it brine for another 30 minutes, for a total of 1 hour.

Rinse the brined cabbage 1~2 times in clean water and drain well.

In a blender, combine the 1/4 pear, half onion, 1 tbsp cold rice, 1 tbsp salted shrimp, and kelp-anchovy broth, and blend until smooth to make the seasoning base.

Cut the radish into cubes and place in a bowl; cut the chives into 4~5cm lengths.

In a bowl, combine the cubed radish, red chili powder, minced garlic, ginger syrup, plum extract, anchovy sauce, salted shrimp, and the blended seasoning to make the sauce.

Add the drained cabbage to the sauce and mix gently to coat with the red chili color.

Add the cut chives and mix lightly to finish.