Dissolve the rock salt in 14 cups water (about 3.3 liters) in a large container. Cut the Napa cabbage into quarters and submerge it completely in the salted water. Refrigerate for 12 hours.

Soak the chili powder in 1 cup water for 12 hours as well.

Meanwhile, chop the garlic, ginger, and Asian pear. Blend them together with the salted baby shrimp, then mix this with the soaked chili powder in a bowl.

Chop the green onions, shred the daikon radish and carrot, and mix them with the chili mixture and other ingredients.

Remove the cabbage from the container and rinse off as much salt as possible with clean water. Let it drain well.

Once most of the water has drained, spread the chili mixture onto each cabbage leaf.

When all the cabbage is well coated, place it in a large container and let it sit at room temperature for 1 more day.

After that, transfer the kimchi to a large glass container and refrigerate for 9 more days. The kimchi is now ready to eat. You can keep it in the refrigerator for 6 months or longer—the flavors will continue to develop. Enjoy!