Note:
1) The kimchi made can be kept in airtight glassware/container in fridge for one month
2) Pear can be replaced with red apple
3) Add more radish if need to reduce the saltiness of kimchi
4) I run out of rice and use bee hoon to replace rice and it works
5) The salt is to be added in the proportion of 10: 1 to the cabbage serving to facilitate the fermentation process.
