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1
Dissolve the coarse sea salt in 2 litres of water in a large basin, then submerge the cabbage quarters, weighting them if necessary, and leave to salt for 1–2 hours, turning once at the halfway point, so the brine penetrates the dense white ribs evenly rather than wilting only the outer leaves. The cabbage is ready when the thick white ribs bend without snapping and the leaves feel deeply wilted and pliable. Rinse under cold running water three times, then drain cut-side down in a colander for at least 30 minutes so any pooled water clears the leaf cavities and does not dilute the brine later.
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2
Combine all filling elements — julienned radish, pear, sliced chestnuts, pine nuts, chives, garlic, ginger, and saeujeot — in a bowl and mix gently but thoroughly, so the saeujeot coats everything and its salinity is distributed rather than sitting in pockets. Taste the filling now: it must be assertively savoury and fragrant, carrying enough salt and umami from the saeujeot to compensate for the total absence of gochugaru, since there is no chilli heat here to mask a flat filling. Each element must be present and distinct; adjust saeujeot or salt if the mixture tastes flat.
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3
Lay a cabbage quarter cut-side up and, working leaf by leaf from the outer layers inward, tuck a generous amount of filling between each leaf, pressing it against the leaf surface so that distribution is even throughout — unlike red kimchi, where gochugaru's oil carries seasoning into every crevice, baek kimchi relies entirely on physical contact for flavour transfer, so any leaf left bare will taste of nothing. A parcel packed carelessly will ferment unevenly and leave whole sections without character. Fold the outer leaf around the filled quarter to hold the parcel together.
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4
Pack the filled cabbage parcels snugly into a clean, non-reactive container or jar, cut-side up, so the parcels hold their shape under the brine rather than loosening and floating apart. Stir together the brine — 1 litre cold water, fine salt, and pear juice — and pour it over the cabbage until just submerged, so every surface is in contact with the sweet, lightly salted liquid that will carry flavour into the leaves as fermentation begins. The brine should smell faintly sweet and clean.
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5
Leave the container at room temperature for 6–8 hours — longer than for red kimchi, as the absent chilli contributes nothing to acidification, so the natural cultures of the cabbage and shrimp need more time to establish themselves. The kimchi is ready to refrigerate when the brine has turned very slightly cloudy and a faint, clean sour note is detectable at the surface. Transfer to the refrigerator, where the cold slows fermentation to a gentle pace so the flavour continues to develop over 2–3 days without tipping into sharpness.
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6
To serve, lift a cabbage parcel onto a board and slice across into 4 cm sections so the filling layers are visible. The brine may be poured into small cups and drunk alongside. The kimchi is at its most complex — sweet pear, savoury shrimp, crunchy pine nut, and tender chestnut each legible against the clean cabbage — after 48 hours of refrigeration.