Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Do not peel the skin. Cut into about 1-inch thick discs. Cut each disc into 3 pieces, and then slice thinly into about 1-inch squares, placing in a large bowl.
Cut each leaf of the cabbage lengthwise into 1-inch wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle with 1 tablespoon of salt, and toss well to evenly distribute the salt. Let it sit until wilted, about 30 minutes. Do not rinse.
In a small bowl, soak the gochugaru in 1/2 cup of water.
To cut the carrot into flower shapes, cut 3 to 4 ”‘V” shape grooves lengthwise, and then cut into thin slices. Or simply slice crosswise into thin rounds. Cut the pear into about 1-inch squares. Cut other vegetables into about 1-inch lengths. Add to the bowl with the salted radish and cabbage.
In a large bowl, dissolve 2 tablespoons of salt in 10 cups of water. Strain the soaked gochugaru into the water through a fine mesh.
Pour the broth over the radish mix and stir well to combine everything. Adjust the seasoning to taste if necessary. It will actually be easier to handle if you place the radish mixture in the container or jar first, and then add the broth.
Keep it in an airtight container or jar. Leave it out at room temperature for a couple of days before storing in the fridge. The kimchi can be eaten within a few days. Stir to the bottom each time before taking some out to serve.