1.Cut 4 pound napa cabbage leaves lengthwise once or twice into 1 inch wide strips. Cut each strip diagonally once or twice and put into a large bowl.
2.Add 6 cup water and sprinkle 4 tablespoon kosher salt over top. Toss the cabbage well with your hands.
3.Salt for , tossing every 10 minutes.
4.While it's salting, make kimchi paste: In a small saucepan add 4 tablespoons fermented salty anchovies with their liquid, 2 cup water, and 8 teaspoons glutinous rice flour. Stir.
5.Heat it over medium heat, stirring occasionally for until all the fish is melted. Strain the mixture to a large bowl. Discard the fish bones in the strainer. Let the mixture cool down.
6.Add 1 cup gochugaru and 6 teaspoons sugar. Mix.
7.Add 12 garlic cloves, 6 teaspoon ginger, and 1.5 onion to a food processor and grind for until smooth. Add it to the hot pepper mixture and stir well.
8.Add 8 scallions, 2 cup chives, and 5 cup carrot matchsticks and stir well.
9.Rinse the cabbage in cold water, changing the water a couple of times until the cabbage is very clean.
10.Drain the cabbage well and add it to the kimchi paste. Wear your kitchen gloves and mix everything well.
11.Sprinkle 4 tablespoon sesame seeds, and transfer to a plate and serve right away.