>> source: Yeolmu Kimchi (Young Summer Radish Kimchi)
Cut off the root end of each @yeolmu{4%pounds} if the root is thin and not usable. Otherwise, cut the thin end of the root and scrape off the impurities with a small knife. Trim off any bad leafy stems, and cut the greens into about 3-inch long pieces. Transfer to a #large bowl{}.
Fill the bowl of greens with @water{}. Let them sit in the water for about ~{10%minutes} for the greens to release any dirt. Then, wash the greens a couple of times by gently shaking with your hands in the water. Drain.
Dissolve @kosher salt{6%tbsp} in @water{4%cups} in a #small bowl{}. Placing a handful of the greens back in the large bowl, sprinkle with some salt water. Repeat the process until all the radish greens are placed in the bowl.
Let the vegetables sit for ~{40%minutes} until they become slightly flexible. Flip them over once or twice while salting.
Meanwhile, mix @flour{2%tbsp} well with @water{2%cups}, and boil over medium heat, stirring, to make the flour paste. Cool.
Coarsely blend the @fresh red chili peppers{6}, @garlic{10%cloves}, @ginger{2%inch}, and @salted shrimp{1/4%cup} together with @water{1/2%cup} in a #blender{}. Combine with the @fish sauce{1/4%cup}, @gochugaru{3%tbsp}, @sugar{1%tbsp}, and flour paste.
Gently rinse the salted radish greens and cabbages separately in cold water, and drain well.
Place the radish greens and cabbages in 3 to 4 batches in the same large bowl, pouring in some seasoning mix each time. Add the @scallions{5} and @onion{1/2%large}. Toss everything very lightly by hand (use kitchen gloves), until everything is evenly coated with the seasoning.
Store in an airtight #container{} or #jar{} (about 1 gallon size). Leave it out at room temperature for a few hours before storing in the fridge. You can start eating kimchi any time, but it will taste best after a few days in the fridge.