Place your cabbage in a large bowl of cold water mixed with about one-third cup kosher salt. Ensure that it is submerged and place it onto the fridge for about six hours or up to overnight.

Add the garlic, ginger, grated onion, and Asian pear to a bowl with the daikon and chives or scallions. Add the Kombu, fish sauce if using, gochugaru, gochujang, MSG, sugar, salt and miso to the bowl and mix until it looks like a paste.

Grate the potato directly into a bowl with 1/2 cup boiling hot water and stir. Allow the mixture to sit for five minutes and then take 1/2 cup of the potato mixture into the bowls and mix until combined.

Drain your cabbage from the salt water and then mix the paste with the cabbage and ensure that all layers are coated.

Prepare some clean glass jars by filling with boiling water and draining.

Taste the kimchi. It should taste mildly funky, spicy, a little sweet and salty. Adjust the seasoning to your liking. Then wrap each of the cabbage sections into bundles and place into a prepared clean jar.

Fill the jars almost all of the way, leaving about half an inch of space to ensure there is space for fermentation. Keep the jar on the counter for about 24 to 48 hours or until bubbles begin to form and the kimchi begins to smell funky. Then place into the fridge and use within six months.