Tongbaechu Kimchi Recipe - Los Angeles Times

Ingredients

• 1 (3-pound) head napa cabbage
• 6 tablespoons kosher salt
• 2 tablespoons glutinous rice flour or all-purpose flour
• 1 tablespoon granulated sugar
• 9 garlic cloves, peeled
• 1 teaspoon peeled, minced ginger
• 1/4 medium Korean pear or 1/2 Bosc pear, peeled, cored, and cut into chunks
• 1/2 medium yellow onion, cut into chunks
• 1/4 cup fish sauce
• 1 tablespoon saeu-jeot (salted fermented shrimp)
• 1 cup gochugaru (Korean hot pepper flakes) or to taste
• 6 ounces Korean radish or daikon, peeled and cut into matchsticks
• 1 small carrot, cut into matchsticks (about 1/3 cup)
• 3 ounces Asian chives or 6 scallions, chopped (about 1 cup)
• 3 scallions, thinly sliced at an angle
• Toasted sesame seeds, for serving