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Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-¼ cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Cut the radish into bite sizes (about 1.5-inch square, about ¼-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
Rinse the bowl with ½ cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
Leave the kimchi out at room temperature for a day to two depending on how quickly you want your kimchi to ferment. Then, refrigerate.