Fresh Instant Kimchi (Geotjeori)

Split the napa cabbage in half lengthwise, then remove the core. Reserve any edible pieces from the core.

Cut the cabbage leaves into bite-sized pieces, about 3-4 inches long, using a zigzag pattern. This helps maintain a crunchy texture.

Place the cut cabbage in a large bowl and give it a quick rinse with water to moisten it, which helps the seasoning spread evenly.

Drain the cabbage thoroughly in a colander for about 5 minutes. You don't want it to be too wet.

Return the drained cabbage to the large bowl. Pour the fish sauce over the cabbage in 3 batches, tossing gently to coat everything.

Let the cabbage sit in the fish sauce for about 1 hour to salt and draw out water. Flip the cabbage halfway through the salting time.

While the cabbage is salting, prepare the other vegetables. Cut the green onions into 2-inch pieces and thinly slice the yellow onion.

To make the seasoning paste, combine the cooked rice, salted fermented shrimp, and pear juice in a blender.

Blend the ingredients until a smooth paste forms. Immediately transfer the paste to a separate bowl or measuring cup.

Once the cabbage has finished salting, drain it well in a colander, removing the excess fish sauce and water that has been drawn out. Do not rinse the cabbage.

Place the drained, salted cabbage into a very large mixing bowl.

Add the blended paste, gochugaru, minced garlic, minced ginger, sugar, sliced yellow onion, and cut green onions to the bowl with the cabbage.

Wearing gloves, gently mix all the ingredients together. Use a spreading and flipping motion to coat the cabbage without bruising it.

Add the toasted sesame seeds and give it one final, gentle mix.

Transfer the finished kimchi to an airtight container. It can be enjoyed right away or refrigerated. Garnish with more toasted sesame seeds before serving, if desired.