Soak napa cabbage in saltwater (10:1 ratio) for 2–3 hours until tender.

Rinse cabbage three times and drain for 30 minutes.

Slice 4 potatoes thinly and boil in 4 liters of water.

Blend boiled potatoes and mix back into the potato water.

Blend 1 pear and 1 onion, then mix into the potato broth.

Add 1 tbsp minced garlic and salt to taste. Strain the broth for clarity.

Place 3 green onion stalks at the bottom of the kimchi jar.

Layer salted cabbage into the jar and pour the clear potato broth over it.

Add 1 tbsp shredded ginger and 2 chili peppers to the jar.