Have a huge bowl handy in order place the cut vegetables. Cut the Napa cabbage into four sections. Cut out the small core from each section and cut the cabbage into 2-inch squares. Larger leaves and larger pieces can be further cut down to create more or less a uniform look.
Place the cabbage pieces in a large bowl, sprinkle with 1/2 cup of kosher salt and give it a nice mix with your hands. If you are not using radishes in this recipe, let the cabbage sit undisturbed for about 1 hour. If you wish to add radishes proceed to next step.
Remove the skin of the Daikon or Korean radish, wash it and julienne it as thin or as thick you would like.
Incorporate the radishes into the cabbage and salt mixture and let them give some water, too.
Slice the carrots and julienne. Put them aside.
Slice the scallions about 2 inches in length, with white parts slices thinner. Place them in a bowl and put it aside.
Core the Korean pear, remove the skin and cut it in large cubes. Remember, we are using half of it for this recipe. Chunk the onions, clean the ginger, peel the garlic, prepare the cooked rice, have water and fish sauce ready. Place all the ingredients in a blender and give it a nice twirl.
Once one hour is up it is time to wash out the excess salt from the cabbage. You can either squeeze out the cabbage by hand or use a salad spinner. Do this process twice with giving cabbage a good amount of soaking time under water.
Dry the container from under the cabbage before you return the cabbage back to it, place washed cabbage back into the large container, add the ready sauce, add all of the julienned vegetables, add Gochugaru peppers and give everything a nice mix by hand. Err on the side of caution. If you are sensitive to smells and hot peppers, wear a glove while mixing the Kimchi.
Place ready kimchi into large glass jars or mason jars. Try to pack it more or less tightly.
Do not neglect the storage and fermentation process of Kimchi. Store Kimchi in a dry, room temperature area, like a pantry for 3-5 days. Since we are keeping it in an airtight container, during the fermentation process bubbles will develop inside the jar. Every day or so open the lid of the jar and press out the air bubbles using a spoon. Otherwise, by the end of the 5th day, your kimchi might explode when you try to open it.
Your Kimchi will be ready for consumption within 3 days. However, I recommend you keep it fermenting for 5-7 days total. After this time is up, place Kimchi in the refrigerator and enjoy it with anything. I often use it as a side to my eggs in the morning. DELISH!