Easy Way Kimchi
napa (Chinese) cabbage
scallions, spring or green onions
chopped, about 1 bunch
toasted and crushed with side of heavy knife
red pepper flakes
coarse Korean hot
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces.
Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain.
Squeeze out excess water with your hands and transfer to a large bowl.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage.
Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds).
Add to cabbage mixture and toss well.
Marinate at least 1 hour.