Cut the Napa cabbage in half lengthwise and then into quarters. Rinse under cold water and leave in a large bowl to prepare for salting.

Dissolve 1/2 cup of salt in 5 cups of water, submerge cabbage quarters for 6-8 hours, rotating occasionally.

Rinse each cabbage quarter under cold water to remove excess salt, drain in a colander.

If using dasima, boil it to make broth. Combine rice flour with 1 cup of water and cook until thick.

In a bowl, mix minced garlic, ginger, gochugaru, fish sauce and other seasonings to form a smooth paste.

Cut Korean radish and optional pear into matchstick-sized pieces. Combine them with the seasoning mixture.

Stuff each cabbage quarter with seasoning paste, pressing down gently to reduce air pockets.

Pack stuffed cabbage into a large, airtight container, leaving space for expansion during fermentation.

Let kimchi sit at room temperature for 1-2 days, then transfer to the refrigerator for the flavors to develop.