Make a slit about 5 inches deep at the root of the napa cabbage and using your hands rip it to divide the cabbages into halves.

Wash the cabbage well, being sure to get into the root and between the leaves.

Sprinkle salt between the leaves by lifting up every leaf and sprinkling salt in there.

Let sit for 30 minutes - 1 hour.

Combine the sweet rice flour with water in a small pot on medium heat. Stir continuously until it thickens.

Rinse all the veggies and cut up the radish and carrots into matchsticks and chop the scallion and chives.

Blend fish sauce, salted shrimp, garlic, ginger, pear, and onion until smooth and pour over the chopped veggies.

Add in the gochugaru and cooled rice mixture and mix until everything is evenly coated.

Check on the cabbage to see if it is adequately salted using a 'bend test.'

Rinse the excess salt in running water and ring out any excess moisture.

Pour the kimchi mixture over the salted cabbage and massage the sauce in between the leaves.

Place the kimchi in a suitable container and press down to push out any oxygen.

Ferment at room temperature for 3 days, checking daily.

After 3 days, place it in the fridge.

For cucumber kimchi, rinse cucumbers, cut off tips, and make pockets for stuffing.

Dissolve salt in hot water and pour over cucumbers, then cool.

Chop the asian chives, carrots, and mince garlic, then mix with gochugaru, fish sauce, and honey.

Fill the cucumbers with the veggie mixture and ferment for 1 - 3 days.

For radish kimchi, peel and cube radishes, salt them, and let sit for 45 minutes.

Combine mochiko flour with water and thicken, then blend onion, garlic, ginger, fish sauce, sugar, and fruit juice.

Mix the blended ingredients with the salted radish and gochugaru.

Store in an airtight container and ferment at room temperature for 2 - 3 days.