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.
Cooks notes: Kimchi keeps, chilled in an airtight container, 1 month (flavor will get stronger).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.91 Kcal (1164 kJ)
Calories from fat	96.93 Kcal
		% Daily Value*
Total Fat	10.77g	17%
Sodium	1564.19mg	65%
Potassium	670.34mg	14%
Total Carbs	39.35g	13%
Sugars	17.7g	71%
Dietary Fiber	8.24g	33%
Protein	8.51g	17%
Vitamin C	23.8mg	40%
Iron	6.5mg	36%
Calcium	355.3mg	36%

Amount Per 100 g
Calories	51.77 Kcal (217 kJ)
Calories from fat	18.06 Kcal
		% Daily Value*
Total Fat	2.01g	17%
Sodium	291.4mg	65%
Potassium	124.88mg	14%
Total Carbs	7.33g	13%
Sugars	3.3g	71%
Dietary Fiber	1.53g	33%
Protein	1.58g	17%
Vitamin C	4.4mg	40%
Iron	1.2mg	36%
Calcium	66.2mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.