Nabak kimchi is a mild Korean water kimchi made with cabbage and other vegetables. It doesn't require fish sauce and uses very little chili flakes. It's a great vegan and vegetarian kimchi and refreshingly tasty.
Slice the cabbage leaves into 1" slices discarding the bottom 4-5 inch of leafy parts. Cut the thick white stem parts in half lengthwise, if needed.
Slice the radish into about 1-inch square with 1/8" thickness.
Combine the cabbage and radish slices in a large bowl and sprinkle salt; toss well. Let it sit for 25-30 minutes. Rinse once and drain. Set aside.
For the rice paste, mix sweet rice flour with 1 cup of water in a small sauce pan over medium heat. Bring it to boil, and simmer for 2-3 minutes to thicken. Let it cool.
For the kimchi seasoning, combine onion, garlic, and pear in a blender and process until very smooth. Transfer the puree into a mixing bowl. Add pureed ginger, Korean chili flakes and the rice glue. Stir well.
Line a cheesecloth (or linen cloth) over a bowl and pour the kimchi seasoning mixture to the center of the fabric. Gather up the cloth and tie it with a string tightly.
In a large container put the cabbage and radish mixture, add the carrot, green onion, and the red chili. Place the chili sash in one corner of the container with a string hanging over, pour the spring water over in the container and toss well. Gently squeeze the sash to release the juice out of the chili mixture.
Season kimchi broth with salt to your taste. Cover and let it sit in a room temperature for 2 days to ferment first, then keep it in the refrigerator for 3 days before you serve.