Quick Kimchi
['1 (3-pound) head Napa cabbage', '2 tablespoons chopped garlic', '1 tablespoon chopped peeled ginger', '2 tablespoons Asian fish sauce', '2 teaspoons distilled white vinegar', '1 bunch scallions, chopped (1 cup)', '3 tablespoons sesame seeds, toasted and crushed with side of heavy knife', '2 to 3 tablespoons coarse Korean hot red-pepper flakes', '1/2 (1-pound) Asian pear']
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.
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