Tongbaechu Kimchi

2 hrs 15 min + fermentationMakes about 11 cups

Spicy fermented napa cabbage with garlic, ginger, and gochugaru; leaves coated with a pungent paste of fish sauce and shrimp.

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prepFill a large bowl with water
1 (3-pound) head napa cabbage	Split cabbage, loosen leaves	Salt cabbage, rest 2 hrs, turning every 30 min	Rinse cabbage, drain well	Trim cabbage cores, coat leaves, pack in jars	Ferment 1–2 days at room temp or 2 weeks refrigerated, serve with sesame seeds
6 tablespoons kosher salt
2 tablespoons glutinous rice flour or all-purpose flour	Cook flour paste, cool thoroughly	Mix paste base with cooled flour mixture	Add vegetables, mix well
1 cup water (for flour paste)
1 tablespoon granulated sugar
9 garlic cloves, peeled	Purée garlic, ginger, pear, onion
1 teaspoon peeled, minced ginger
1/4 medium Korean pear or 1/2 Bosc pear, peeled, cored, and cut into chunks
1/2 medium yellow onion, cut into chunks
60 ml fish sauce
1 tablespoon saeu-jeot (salted fermented shrimp)
100 g gochugaru (Korean hot pepper flakes) or to taste
170 g Korean radish or daikon, peeled and cut into matchsticks
1 small carrot, cut into matchsticks (about 55 g)
85 g Asian chives or 6 scallions, chopped (about 1 cup)
3 scallions, thinly sliced at an angle
Toasted sesame seeds, for serving

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