- Scrub the radish with a clean brush, leaving the skin on. Cut radish into 2cm cubes and place them in a large bowl.
- Cut each cabbage leaf into quarters, lengthwise. And then cut across into 2cm pieces.
- Place the cut cabbage leaves into the large bowl along with the radish and sprinkle 2 tbsp of salt. Mix thoroughly and let it sit for 30 minutes until the leaves are wilted.
- In a separate bowl, soak the gochugaru in 1/2 cup of water.
- Cut carrot into thin slices, and pears (or apples) into small cubes. Cut spring onions into 2cm lengths. Add the cut carrots, pears, spring onions, garlic and ginger into the bowl of salted radish and cabbage.
- In a separate large bowl, dissolve 4 tbsp of salt with 8 cups of water. Then strain the soaked gochugaru into the large bowl of water through a fine mesh or a cheese cloth.
- Pour the salt water and gochugaru mix over the radish mix and combine well.
- Keep the kimchi in an airtight glass container or jar. Leave it out to ferment at room temperature for 2 days before storing in the fridge, to be eaten over the next two weeks.