Dissolve 1-cup salt in ó gallon water. Soak the Asian radish and cabbage in the salt water for 6 hours or overnight.
After soaking, or the next day, drain the cabbage and the radish but retain some of the salty water. Leave a one cabbage leaf as a whole (not cut).
Combine garlic, ginger, fish sauce, chili and onion in food processor, blend until finely minced into a paste.
Cut cabbage into pieces of 1 ó “ and radish into 2” length of narrow sticks. Cut carrots and Asian pear into the same size sticks.
In large bowl, combine, green onion, mustard greens, Asian pear, carrots 1 tablespoon salt and sugar and toss gently.
Add to the bowl the cabbage and radish.
Add the ginger-chili-garlic paste with and mix together.
Pack it tightly into the ceramic vessel and use one Napa leaf to wrap the mixture on top. Add a little bit of salty water on top.
Close the lid on top of vessel, and add water in the trough, add water if trough gets dry. Ferement for 5 days or more.
Take kimchi out of vessel
Pack into jars and store