Napa Cabbage Kimchi With Steamed Pork Belly Recipe

Ingredients

• 2 large heads (about 7 1/2 pounds) Napa cabbage
• 1/2 cup plus 2 tablespoons (6 ounces) fine sea salt, divided
• 6 cups water
• 1/2 cup water
• 1 tablespoon sweet (glutinous) rice flour
• 1 1/2 Asian pears, peeled, cored and quartered
• 1 medium yellow onion, sliced
• 1 1/2 pounds Korean radish or daikon, peeled and julienned into 1 1/2- inch pieces
• 1 cup scallions, trimmed and cut into 1 1/2-inch pieces
• 1 cup garlic chives, cut into 1 1/2-inch pieces
• 15 cloves garlic, finely minced
• 1 tablespoon finely grated fresh ginger
• 1 cup dried Korean chile flakes (gochugaru)
• 1/4 cup plus 1 tablespoon (4 ounces) fine sea salt
• 1/4 cup brined shrimp (saeujeot)
• 1/4 cup Korean fish sauce (if using Vietnamese fish sauce, use 3 tablespoons)
• 2 pounds pork belly
• 8 cups water