Baechu Kimchi Napa Cabbage Kimchi

Ingredients

• 1 head (about 3 pounds; 1.3kg) Napa cabbage
• 2 quarts (1.9L; 1.9kg) filtered or bottled water
• 4 3/4 ounces (135g; about 2/3 cup plus 1 1/2 teaspoons) Diamond Crystal kosher salt or sea salt
• 1 cup (110g) coarse ground gochugaru (Korean chile powder)
• 3 tablespoons (24g) glutinous rice flour
• 2 tablespoons (30g) sugar
• 1/2 cup (120ml) fish sauce
• 2 tablespoons (40g) saeujeot (Korean salted shrimp), with its brine, minced
• 8 garlic cloves (40g), finely chopped
• One 2-inch piece (about 1 ounce; 30g) fresh ginger, peeled and finely chopped
• 1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
• 4 ounces (115g) daikon radish, peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
• 1 medium carrot (about 4 ounces; 115g), peeled and cut into 1/4- by 1/4- by 2-inch batons (yielding about 3 1/2 ounces; 100g total)
• 16 scallions (about 4 ounces; 115g total), root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces

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