Prepare the napa cabbage by removing outer leaves, cutting into bite-sized pieces, and salting with coarse sea salt. Let it sit for 2 hours, flipping occasionally.

Rinse the salted cabbage thoroughly under running water and drain well.

In a pot, mix glutinous rice flour with water and stir until smooth. Add sliced onion and pear, then bring to a boil.

Add fermented shrimp paste to the boiling broth and simmer for 10-15 minutes. Let it cool completely.

Place the drained cabbage into a kimchi container, followed by sliced radish, green onions, minced garlic, ginger, and sliced red chilies.

Pour the cooled broth over the vegetables, straining out solids. Press down to submerge all ingredients.