1-Prepare the cabbage: Cut napa cabbage into bite-size pieces, toss with 1/4 cup coarse sea salt, and let rest 30 minutes to 2 hours. Rinse thoroughly and squeeze out excess water.

2-Make the rice paste: Whisk 2 tablespoons rice flour with 1 cup cold vegetable broth, simmer until thickened, then stir in 1 tablespoon sugar until dissolved. Cool completely.

3-Cut the vegetables: Peel and slice ginger, onion, and garlic; finely slice scallions and chives; cut carrot and daikon radish into thin matchsticks or grate.

4-Blend the marinade: In a blender, combine ginger, nashi pear or apple, onion, garlic, 1/2 cup gochugaru, 1 teaspoon paprika, 3 tablespoons soy sauce, and the cooled rice paste. Blitz until smooth and bright red.

5-Mix and pack the kimchi: In a large bowl, combine salted cabbage, scallions, chives, carrot, radish, and the marinade. Massage together, then pack tightly into clean jars, pressing to remove air pockets.

6-Ferment at room temperature: Seal jars and leave at 68-72°F for 2-3 days. Open daily to release carbonation, tasting until desired tanginess is reached.

7-Refrigerate and store: Once fermented, transfer jars to the refrigerator to slow fermentation. Keeps for months and flavor continues to develop.