In a large shallow bowl, lay a few turnip greens on the bottom. Sprinkle a little bit, about 1/2 tablespoonful, of sea salt on top. Repeat the layers and sprinkle with salt until all the turnip greens covered with salt. You might need more salt depends on the volume.

Let them sit on the counter for 1 hour, turn upside down half way. They will reduce in volume by half. Rinse the turnip green with water a couple of times. Drain and set aside.

Meanwhile, make a stock. Combine 1-1/2 cups of water dried anchovies, sea kelp, and the dried mushrooms in a small pot. Bring to a gentle boil, then simmer for 5 minutes over low heat. Remove the pot from heat and let it cool for 5 minutes. Reserve 1 cup + 2 tablespoons of stock and discard the rest.

To make rice glue, in a small pot whisk together 1 cup of reserved stock and sweet rice flour. Bring to med-high heat and let them bubble whisking continuously until it gets thicken. Remove from heat and set aside to cool.

In a blender, puree onion, red chili, garlic, ginger, anchovy sauce, shrimp sauce until semi-smooth. Pour the mixture in a large mixing bowl. Add the Korean red chili flakes, the reserved rice glue; mix well.

Add the turnip greens and toss gently with your hand to incorporate with the seasoning.

Transfer the turnip green kimchi into an airtight container and let it sit in the room temperature for 2 days, then store in the fridge afterward. Your kimchi should be ready to eat 2-3 days.