Step 1 – On a work surface, cut the cabbage into long quarters and remove the core.
Step 2 – Mix the cabbage, daikon and carrot with the salt. Cover the mixture with a large plate and let it drain in the refrigerator for 1 hour.
Step 3 – Drain the vegetable mixture in a colander, rinse it with water three times and let it drain for 1 hour in the refrigerator.
Step 4 – Discard the water and return the vegetable mixture to the bowl.
Step 5 – Puree the white of the green onions, garlic, pear, chili, sugar, ginger and fish sauce.
Step 6 – Add the puree to the bowl of vegetables with the green onions. Mix well to coat the vegetable pieces with the aromatic mixture.
Step 7 – Divide the kimchi into jars and squeeze the mixture to compact it well.

Chef’s tip: you can also ferment the kimchi between 18 and 21°c by sterilizing your jars. Be careful not to let the mold develop.