Prepare the vegetables. Cut the napa cabbage in half and wash thoroughly. Soak in water mixed with baking soda for 15 minutes, then rinse with clean water 2-3 times.

Wash the vegetables before slicing. Clean the carrot and daikon radish, then julienne them. Wash the green onions and cut them into pieces. Set aside.

After washing the cabbage with baking soda, drain the water. Rub salt all over the napa cabbage, making sure to cover every part. Mix salt with water to create a brine for soaking the cabbage. Submerge the cabbage in the brine, turning it every 2 hours. Soak for a total of 6 hours.

After soaking, rinse the cabbage thoroughly with clean water several times to remove the saltiness. Squeeze out excess water and let it drain until dry. You can cut the cabbage into bite-sized pieces for easier eating, or leave it whole, as you prefer.

Make the rice flour paste by mixing sweet rice flour with water and cooking until thickened. Let it cool completely before using.

Blend the pear and onion until smooth. Set aside.

In a mixing bowl, combine the blended pear and onion, minced garlic, grated ginger, rice flour paste, fish sauce, sugar, Korean chili powder, and fermented shrimp (if using).

Mix all the ingredients together. Taste and adjust seasoning as desired.

Add the julienned carrot, green onion pieces, and julienned daikon radish to the mixture. Mix well and taste again, adjusting as needed.

Spread the mixture over the napa cabbage, ensuring it covers every part evenly.

Place the prepared kimchi in a container, sprinkle with toasted sesame seeds (optional), and seal tightly. Let it sit at room temperature for at least 8 hours. For a tangier taste, leave it overnight. Then store in the refrigerator. Once ready, serve on a plate and enjoy!