-Mix 6 cups water and 6 TBS coarse sea salt in very large bowl, stirring to dissolve salt.

-Take the outer leaves off of 1 large head of savoy cabbage and quarter it lengthwise with the root ends left intact.

-Place cabbage cut side up, in the water so that it almost covers cabbage.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.

-Drain cabbage; discard water.

-Rinse cabbage under cold water.

-Mix the following together in the same large bowl:

4 cups water

1 TBS coarse sea salt

1 TBS sugar

1 tsp fish sauce

-Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.

-Peel, core and chop the following into matchsticks.

1 Asian pear

1 daikon radish

1 carrot

-Cut 10 chives into 1 inch strips.

-Mince 3 garlic cloves.

-Finally mince a small knob of ginger.

-Mix Asian pear, daikon, chives, garlic and ginger in medium bowl.

-Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1.5 TBS).

-Nestle layered cabbage in bowl of brine as tightly as possible.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.

-Then refrigerate kimchi submerged in brine for 24 hours.

-Remove weight. Cover and keep refrigerated in brine for up to 3 weeks.

-To serve, lift cabbage from brine, allowing excess brine to drip back into bowl.

-Place on work surface. Cut crosswise into 1- to 2-inch slices.