3-8 pounds napa cabbage
2 bunches green onions trimmed of the roots
2-3 large carrots peeled, thinly julienned (I use rainbow for color)
1/2 cup kosher salt
1/2 cup Korean chili powder
15-20 cloves garlic, peeled
4-6 inches ginger peeled, roughly chopped
1 tablespoon fish sauce
unsweetened pear juice or unsweetened apple juice
4 tablespoons white miso paste
1. Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), put it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold water to cover it well and let it soak for at least 1 1/2 hours.
2. Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
3. Cut off the white parts of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, Korean pepper powder and fish sauce. Process on high until it is smooth. Gradually add the pear or apple juice and continue to process it until it is about the consistency of pancake batter or thinner.
4. Put the brined vegetables in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Slice the green parts of the onions and add those to the vegetable mixture. Pour the chili mixture over the vegetables and mix until they are completely coated.
5. Pack the mixture tightly in canning jars. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spill-over. Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or knife to release the air bubbles.
6. Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older it gets, the stronger it will become.