Rinse the cabbage and radish a couple of times. Put a small portion of greens in a large bowl, sprinkle 2 tablespoonful of salt over. Add more greens and sprinkle more salt. Repeat the layer until you finish all the greens and salt. Let them soak for 1 hour. Turn the greens the other way once during the soaking time.
Rinse the greens 2 times and put in a colander to drain the excess water. Set aside.
To make kimchi seasoning, process onion, garlic, ginger, pear, potato, and 1 cup of artesian water in a blender until smooth. Add the fresh chilies and pulse 3-4 times until you see the small pieces of chilies.
Pour the chili puree into a large mixing bowl, add the Korean chili flakes, shrimp sauce, and the anchovy sauce; mix well.
Add the greens into the kimchi seasoning in a mixing bowl and toss well.
Put kimchi in an airtight container. Add the 1 more cup of artesian water in the mixing bowl. Swirl the bowl to rinse out the seasoning residue. Pour that water back into a kimchi container.
Close the lid and let the kimchi sit on room temperature for 1 day and store in the fridge for 3-4 days to ferment. This kimchi will last up to 1 month in the fridge.