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Wash all produce; peel radish if desired before matchstick cutting.
Remove dry/blemished exterior leaves of the cabbage. Cut the cabbage length-wise, then repeat process, cutting the cabbage into quarters or eighths. Discard the core.
Place the cut cabbage into the large bowl and thoroughly massage with the salt. If possible, cover cabbage with a weighted object, cover with wrap, and let sit for at least 2-3 hours.
After the allotted time, strain the brine that forms into a separate bowl. Then rinse the cabbage thoroughly two to three times, then let sit in a colander for 15-20 minutes to fully drain.
In the large bowl, add and thoroughly mix all the kimchi paste ingredients. Then add around ⅓ – ½ cup of the reserved brine and mix thoroughly or run through a blender or food processor.
Combine the paste with the drained cabbage, green onion, and matchstick cut radish and evenly mix with gloved hands.
Transfer the fresh kimchi to the fermenting vessel.