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Step 1: Rinse the napa cabbage and radish in cold water, then drain well.
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Step 2: In a large bowl, combine the water, coarse salt, and fish sauce. Stir to dissolve the salt.
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Step 3: Add the napa cabbage and radish to the bowl and let it sit at room temperature for 2-3 hours.
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Step 4: Rinse the cabbage and radish in cold water to remove the brine.
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Step 5: In a blender or food processor, combine the garlic, ginger, Korean chili flakes, and Korean chili paste. Blend until smooth.
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Step 6: In a large bowl, combine the blended mixture, rice vinegar, and chopped green onions. Stir to combine.
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Step 7: Add the napa cabbage and radish to the bowl and toss to coat with the kimchi paste.
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Step 8: Pack the kimchi mixture into a jar or container, pressing down on the vegetables to remove any air pockets.
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Step 9: Leave the kimchi at room temperature for 1-5 days, or until it reaches the desired level of fermentation.
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Step 10: Store the kimchi in the refrigerator to slow down the fermentation process.