Pear Kimchi

2 heads Napa cabbage, cleaned, cored, cut heads in 4 and rough chop Sugar, 1/2 cup Salt, 1/2 cup Daikon radish, about 1/4 cup grated Ginger, 1 tablespoon grated Scallion, 1 bunch sliced thin RECIPE:

6 Bosc pears, sliced thin on a mandoline (avoid the cores)
Carrots, 1 cup sliced thin on mandoline
Fish sauce, 1/4 cup
Korean red pepper flake 3 tablespoons, (add more if you like it spicier)
-Place Napa cabbage in a container, cover with water and stir in the salt and sugar creating a brine. Let sit out at room temperature for 24 hours.
-The next day drain and rinse the Napa cabbage. Place in a big bowl and toss cabbage with radish, ginger, scallions, pears, carrots, fish sauce and red pepper flake.
-Once throughly mixed pack tightly into clean mason jars leaving about an inch of space from the top. Make sure the rims of the mason jars are dry before screwing the tops on firm but not super tight.
-Store at room temperature out of the sunlight for a week to ferment. Make sure to "burp" the jars unscrewing the caps every other day to release air and to prevent jars from exploding.
-After a week at room temperature store in refrigerator and enjoy. Fall, Winter