Trim the outer leaves of the napa cabbage, keeping only the inner parts. Cut into long strips and weigh approximately 2.2kg.

Prepare the brine with a 1:13 salt-to-water ratio. Soak the cabbage for 4 hours.

Mix glutinous rice flour with water and cook over low heat while stirring to make a paste. Let it cool.

Cut the pear and onion into chunks. Blend them into a smooth puree along with garlic and ginger.

Combine all seasoning ingredients to make the sauce. Let it sit at room temperature while the cabbage is salting.

Rinse the salted cabbage thoroughly and drain well.

Cut the chives into 5-6cm lengths.

Mix the cabbage, chives, and prepared sauce thoroughly. Sprinkle sesame seeds on top.