Yeolmu Mul Kimchi - Young Radish Water Kimchi

24 yeolmu (young summer radish) with greens attached
1/2 cup salt

Fish Sauce Paste:
1 cup water
1 tablespoon flour
1/2 cup fish sauce
1 tablespoon sugar

Seasoning Mix:
5 cloves garlic
1 ounce ginger
1/2 onion
4 each green chili pepper
4 each red chili pepper
2 teaspoons pure fine ground red chili pepper
1 1/2 tablespoon coarse ground red chili pepper (chili flakes)
water

Preparation:
Wash the radishes well in cold water, peel if needed, and trim off any dead or discolored leaves.
Place the yeolmu in a large container and sprinkle salt evenly across green and radish.
Let stand about 45 minutes, turn and salt the other side and let stand another 45 minutes, then rinse in cold water.
Cut the radish away from the greens, then cut both into about 2 inch segments.

Mix the Fish Sauce Paste:
Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
Remove from heat, then quickly add sugar and fish sauce.
Let cool.

Prepare the Other Vegetables:
Thin slice the onion.
Sliver or shred the ginger, garlic, and chili peppers lengthwise.

Final Mix:
Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
Add the cut yeolmu and mix until well coated.
Place the mix into a large lidded jar or other sealable container.
Add cold water until the mix is covered.
Close the lid and let stand at room temperature for two days.
Refrigerate and serve cold.