Wash the cabbage leaves thoroughly under running water.
Place the cabbage in a vessel and sprinkle some salt over the cabbage for 2-3 hours.
Now fill the vessel with cold water and leave it for 6 to 12 hours. Drain it from water in a colander and set it aside.
In another bowl add ginger, garlic, <g class="gr_ gr_52 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="52" data-gr-id="52">chilli</g>, powder, <g class="gr_ gr_53 gr-alert gr_gramm gr_disable_anim_appear Style multiReplace" id="53" data-gr-id="53">salt ,</g> sugar and vinegar. Mix well to combine.
Combine the drained cabbage, scallions, and radish in a bowl.Add the kimchi paste and mix well.
Place the kimchi into <g class="gr_ gr_54 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="54" data-gr-id="54">sterilised</g> glass jars. Cover the lid and let it ferment for 2-3 days. Shake in between and store in the refrigerator.
Serve and enjoy.