Baechu-kimchi (Seoul-style cabbage kimchi)

Salt the whole cabbage; the seasoning mixture is later stuffed between the leaves.

Cut the radish and Asian pear into julienne, thicker rather than very fine, so the pieces do not dissolve as the kimchi keeps.

Cut the green onion and chive into one-inch lengths. In summer the radish need not be peeled.

Make the stuffing: red pepper flake, kelp broth, one cup of fish sauce, shrimp sauce, rice porridge and anchovy powder with the radish.

When the radish is fully coloured, add the chive and green onion, then black sesame.

Taste the stuffing on a cabbage leaf and add a pinch of salt if needed; once the kimchi is made it cannot be seasoned further.

Stuff the leaves, fold the cabbage in half, and wrap it with the outer leaf so the stuffing does not fall out.