• Rinse, peel, and chop radish into bite-sized cubes
  5-6 lbs Korean radish

Brine

• In a large bowl, dissolve salt with lemon-lime soda. Or if not using soda, just use salt and sugar. Water isn't needed.
  1/3 cup kosher salt, 1/4 cup sugar
• Add the chopped radishes and mix with salt and/or soda or sugar
• Brine for 2 hours at room temperature. Liquid from radish will release.

Rice flour paste

• In a small pan, mix water (or kelp broth) with rice flour and THEN turn on the stove to medium-low
  1 cup water, 2 tbsp glutonious rice flour
• If using kelp broth... Add 3 square or 3g of dried kelp onto a pan. Bring it to a boil and let it simmer for 10-15 minutes. Make the paste when the broth is room tempeature. Otherwise, the paste will cook quickly.
• Continuously stir water/broth and rice flour until you can see the bottom of the pan. It'll thicken in about 3-5 minutes. It may thicken faster if using warm kelp broth. Don't walk away from it!
• Turn off the pan and immediately add gochugaru. Quickly stir until well combined wiht the rice paste. It will thicken more after adding the gochugaru
  1 cup gochugaru (Korean red pepper flakes)
• Set the pan aside to cool completely

To make the kkakdugi

• After ~2 hours of brining, strain out the liquid from the radish and lightly rinse with water to remove the extra saltiness.
• Strain it to remove excess water

Marinade

• In a food blender, puree add apple and/or pear, onion, sugar, salt, garlic, green onion, shrimp krill, fish sauce, and ginger.
  18 garlic cloves, 3 tbsp ginger, 1/3-1/2 cup sugar, 3 tbsp kosher salt, 1 bunch green onions, roughly chopped. Remove the roots, 1 large apple or Asian pear, peeled and roughly chopped, 1/2 onion, peeled and rougly chopped, 1/4 cup shrimp krill, 1/2 cup fish sauce
• Pour it into a large bowl and mix well with the cooled rice flour paste
• Add the radish cubes
• Mix it well until all radish cubes are well coated in the marinade. It's easier to do this wearing clean kitchen gloves.
• Add the radishes into a clean air-tight container. Press down the radishes while filling up the container. It will help release any air bubbles.
• Leave some room on the top of the container for the kimchi to expand.
• Leave the kkakdugi in room temperature 1-2 days to ferment, away from direct sunlight. If it's cold, I leave it out at room temperature 2 days. If it's warm , I leave it at room temperature 1 day.
• Place it in the refrigerator. Depending on your taste preference, let it ferment for a month before trying it. I like it the best after 2 months.