Stock:

Roughly chop daikon and half of onion, pear, and apple.

Add with kombu to 1.5L cold water, and bring to boil.

Remove kombu after 5 minutes of boiling.

Strain off all solids after 20 minutes of boiling, reserving at least 300 ml of stock. Save what remains of the fruits and pumpkin for the paste.

Paste:

Whisk glutinous rice flour into 200ml of cooled stock in a small sauce pan.

Bring flour/stock mixture to a simmer and whisk for 3-5 minutes, until it forms a glue-like paste. Let cool.

Add 50ml stock, garlic, ginger, cranberries, flour mixture, miso paste, soy sauce, and remaining half of onion, pear, and apple to blender or food processor. Add any remaining fruits and pumpkin from the stock, too.

Pulse until smooth, adding stock if necessary to thin.

Pour mixture into bowl and stir in gochugaru. Allow chili powder to rehydrate for 5 minutes.

If desired, thin to desired consistency with remaining stock.

Kimchi:

Chop pumpkin and daikon into equivalent-sized matchsticks. Chop cabbage into ~3x3cm squares.

Add 150g coarse salt to 1.5L cold water (1:10 ratio), stir until dissolved.

Add vegetables to salt brine, ensuring all are covered. Soak for 2 hours, stirring occasionally.

Drain brine, do not rinse. Save a little bit of brine in the fridge.

Slice green onion into ~3cm long slices. Mix in with brined vegetables.

Using gloves, massage paste into vegetables. Ensure thorough coverage.

Press vegetables and paste down into a fermentation vessel with an airlock. Top with cabbage leaf or weights to keep everything submerged.

Rinse the mixing bowl with a bit of stock to get all paste remnants out. Pour over kimchi.

Save remaining stock in the fridge.

Let sit at room temperature for 72 hours. Top up with stock and/or brine if needed to keep vegetables submerged.

Transfer to fridge or cold fermentation chamber for 7 days.