Sprinkle the salt on the cabbage, massage it in, and set aside in a large bowl or tub for an hour, then drain off the liquid and mix in the radish, carrot, green onion, and garlic chive.
In a food processor, puree the onion, ginger, and garlic. Scrape the puree into a large bowl and stir in the remaining slurry ingredients until you’ve formed a smooth paste. Massage this into the vegetable mixture and leave covered with a towel in an undisturbed place overnight (or loosely pack it into a pickle crock or traditional hangari). The next day, stuff the fresh kimchi into jars, apply the lids and store in the fridge.
*To make a vegan version (safe for folks with shellfish allergies), substitute kombu (aka dasima) stock for the fish sauce AND water, and doenjang or miso for the fermented shrimp. To make kombu stock, simmer a 4” square piece of kombu seaweed in 2 ½ cups water with 1 teaspoon kosher salt for 10 minutes, then remove seaweed and allow to cool to room temperature.