Dae Jang Geum Kimchi/seaweed?

I’m trying to look at Dae Jang Geum to figure out the old Kimchi before the advent of hot pepper and nappa.

Looks Like turnip?? And Mu… http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.23.49%20AM_zps4tvresyl.jpg
Looks like pears are added?
http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.23.44%20AM_zpsbxw4rstu.jpg

http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.24.36%20AM_zpspv7bf9pe.jpg Garlic: Ginger… but what are those other things? Is that still ginger and garlic?

And lemons?

http://i247.photobucket.com/albums/gg138/kimYunmi/Screen%20Shot%202015-11-22%20at%209.25.24%20AM_zpsf45gxk3r.jpg <– and what are the greens in the lower left. That don’t look like the mu tops. Looks like seaweed of some kind, but what kind is that?

I also found out that white rice was rare, so it’s more likely something like barley flour was used in the place of sweet rice paste. And that sichuan pepper was originally used. I also have this feeling that greens were also placed on top for short pickling. Such as mugwort, etc.

I’ve cracked most of the recipe through guesswork, but I’m not sure of the seaweed. And I’m not sure about the Asian pears… were they ground up and juiced?