6tablespoonsKorean coarse sea saltuse less if using finer salt
2poundsputbaechu풋배추 (young napa cabbages)
3tablespoonsKorean coarse sea saltuse less if using finer salt
6fresh red chili peppersroughly chopped
10plump garlic cloves
2inch-long, about 1 inch-round gingerroughly chopped
1/4cupsalted shrimpsaewujeot 새우젓
1/4cupfish saucemyulchiaekjeot, 멸치액젓
3 to 4tablespoonsgochugaruKorean chili pepper flakes - use 1/2 cup or more if not using fresh peppers
5or 6 thin scallionscut into 1-inch long pieces
1/2large onionthinly sliced
Cut off the root end of each radish if the root is thin and not usable. Otherwise, cut the thin end of the root and scrape off the impurities with a small knife. Trim off any bad leafy stems, and cut the greens into about 3-inch long pieces. Transfer to a large bowl.
Trim off the root from each young cabbage. Cut the cabbages into about 3-inch long pieces, and transfer to another large bowl.
Fill the bowl of greens with water. Let them sit in the water for about 10 minutes for the greens to release any dirt. Then, wash the greens a couple of times by gently shaking with your hands in the water. Drain. Do the same with the young cabbages.
Dissolve 6 tablespoons of salt in 4 cups of water in a small bowl. Placing a handful of the greens back in the large bowl, sprinkle with some salt water. Repeat the process until all the radish greens are placed in the bowl. If you run out of salt water, pour some back out of the bowl with the greens and use again. Repeat the process for the young cabbages in another bowl with 3 tablespoons of salt and 2 cups of water.
Let the vegetables sit for 40 minutes to an hour until they become slightly flexible. Flip them over once or twice while salting.
Meanwhile, mix the flour well with water, and boil over medium heat, stirring, to make the flour paste. Cool.
Coarsely blend the chili peppers, garlic, ginger and saewujeot together with 1/2 cup of water in a blender. Combine with the fish sauce, gochugaru, sugar and flour paste.
Gently rinse the salted radish greens and cabbages separately in cold water, and drain well.
Place the radish greens and cabbages in 3 to 4 batches in the same large bowl, pouring in some seasoning mix each time. Add the scallions and onions. Toss everything very lightly by hand (use kitchen gloves), until everything is evenly coated with the seasoning.
Store in an airtight container or jar (about 1 gallon size). Leave it out at room temperature for a few hours before storing in the fridge. You can start eating kimchi any time, but it will taste best after a few days in the fridge.