Cabbage and Pear Kimchi

• 1 head napa cabbage (1 1/2 to 2 pounds), cored and cut into 2-inch pieces
• 1 tablespoon coarse kosher or sea salt
• 1 Asian pear, cored and cut into 1/2-inch dice (do not peel)
• 1/4 cup Korean red chili powder
• 6 cloves garlic, peeled
• 2-inch piece fresh ginger, peeled and coarsely chopped
• 2 tablespoons water
• 2 teaspoons sugar
• 2 teaspoons oyster sauce
• 2 teaspoons Asian fish sauce

1. Toss the cabbage with the salt in a large bowl.
2. Let it sit until it exudes liquid and wilts, 60 to 90 minutes.
3. Lift the cabbage out of the excess liquid by the handful, squeeze it dry, and transfer it to another bowl, discarding the liquid.
4. Do not rinse.
5. Stir in the Asian pear, tossing to combine.
6. Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor.
7. Process until smooth, scraping down the sides of the bowl if needed.
8. Add to the cabbage-pear mixture, toss to combine, and let sit overnight, covered and at room temperature.
9. Transfer the mixture to an airtight container and refrigerate.
10. Wait at least a few days before using the kimchi, which will get more pungent as the days go by.
11. Use within 2 weeks.

cabbage, coarse kosher, asian pear, korean red chili powder, garlic, fresh ginger, water, sugar, oyster sauce, fish sauce

Taken from www.epicurious.com/recipes/food/views/cabbage-and-pear-kimchi-382497 (may not work)