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1
Cut the cabbage into quarters through its core.
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2
Cut the core out of each quarter.
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3
Cut each quarter cabbage into 4 sections lengthwise.
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4
In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine.
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5
Use several plates to weigh the cabbage down so it is submerged in the solution.
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6
Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
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7
Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture.
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8
Place the drained cabbage in a large bowl and toss it with the sugar.
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9
Make sure the cabbage is evenly coated with the sugar.
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10
Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor.
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11
Process until finely minced.
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12
Combine the scallions and watercress with the cabbage, then add the grated radish and pears.
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13
Toss the mixture to thoroughly combine.
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14
Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth.
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15
Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined.
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16
Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid.
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17
Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room.
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18
(A cooler room will take more time; a warmer room will take less.)
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19
The kimchi will be ready when the mixture changes to a uniform purple color throughout.
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20
Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
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21
When the kimchi is ready, pack it into jars and refrigerate.
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22
The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment.
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23
The kimchi should be eaten within 3 to 4 weeks.
