Cut the napa cabbage into quarters and sprinkle sea salt between the layers. Add water and let it brine for half a day.

Prepare cooked rice by boiling 2/3 cup of rice with 1.5 cups of water until soft and mushy. Let it cool.

Slice the radish and carrot thinly, and brine them with a small amount of salt until slightly softened.

Deseed and slice the red chilies thinly. Cut the green onions into small pieces.

Blend the cooked rice, garlic, ginger syrup, onion, pear, and 2 tbsp sea salt into a smooth paste.

Mix the brined radish, carrot, red chilies, and green onions with the blended paste to create the kimchi stuffing.

Rinse the brined cabbage thoroughly and drain well. Stuff the prepared kimchi mixture between the cabbage leaves.