Prepare the Cabbage

1. Clean the cabbage and discard any damaged leaves. Cut the cabbage into quarters and sprinkle kosher salt between the leaves. Massage gently to ensure even coverage. Leave the salted cabbage to sit for 6-8 hours or overnight, allowing it to soften and wilt.

Rinse the Cabbage

1. Thoroughly rinse the cabbage under running water to remove excess salt. Squeeze out the water and set the cabbage aside to drain.

Make the Rice Glue

1. Combine the water and glutinous rice powder in a small pot. Heat over medium-low, stirring continuously until the mixture becomes clear. Add the sugar while the mixture is hot and stir until dissolved. Allow cooling to room temperature.

Prepare the Fermentation Sauce

1. In a food processor, blend the garlic, ginger, apple, and pear into a puree. Transfer the puree to a mixing bowl and add the cooled rice glue. Stir in the Korean chili powder, salted shrimp, and fish sauce. Add the chives and radish strips to the sauce and mix thoroughly.

Assemble the Kimchi

1. Carefully apply the fermentation sauce to each layer of the cabbage leaves, ensuring even coverage. Pack the coated cabbage into a clean, airtight jar.

Fermentation

1. Let the kimchi sit at room temperature for 24-48 hours, slightly opening the lid to allow gases to escape. After the initial fermentation, seal the jar tightly and refrigerate. The kimchi will be ready to eat after 7 days and will continue to ferment, developing flavor.