Korean Seokbakji Radish Kimchi

Trim the Korean radish and cut it into large cubes so it stays firm during fermentation.

Toss 1400 g radish evenly with 70 g coarse salt, then let it sit for 1 hour, turning once halfway through.

Pour off the liquid released from the radish, but do not rinse it, because the seasoning depends on that salting.

Let the cubes drain in a colander for about 10 minutes until only the surface moisture is reduced.

Mix 5 tablespoons gochugaru, 2 tablespoons salted shrimp, minced garlic, and minced ginger before adding the radish.

Let the paste stand briefly until the chili flakes look moist and slightly darker, which helps it coat evenly.

Add the drained radish and 70 g scallions to the seasoning.

Toss by lifting from the bottom rather than pressing down, so the large radish cubes stay intact and the scallions do not bruise.

Pack the seasoned radish into a container, reducing large air gaps without crushing it.

Press the top lightly until some brine rises, and leave headspace because the radish will release more liquid during room temperature fermentation.

Keep the container at about 68°F (20°C) for 1 day and check it rather than relying on the clock alone.

Rising brine and fine bubbles or fizz show that fermentation is producing carbon dioxide. Once a light sourness develops, move it to the refrigerator to slow the fermentation, then chill for 2 more days.