Nabak kimchi

Method

1. 1 Slice the radish and napa cabbage into thin, even square pieces.
2. 2 Toss the vegetables with salt for 30 minutes until slightly softened, then reserve the released liquid.
3. 3 Wrap the Korean chili powder in cheesecloth and dip it in water until the water turns a light pink color without any sediment.
4. 4 Mix the pickling liquid with pear juice, sliced garlic and ginger, and season with salt to taste.
5. 5 Pour enough water to cover the vegetables, add chopped scallions, and let it chill for 2 days. Eat it cold, both the vegetables and the broth.