• 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 the kelp broth) with rice flour and THEN turn on the stove to medium-low
  1 cup water, 2 tbsp glutonious rice flour
• Optional: 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 temperature. Otherwise, the paste will cook quickly.
• Optional: If you don't have rice flour, rinse and drain white rice 3 times. Shake off remaining water. Lay it on dry paper towel and pat it dry with another paper towel. Lay it out to dry for about an hour. Then blend it until it's fine powder.
  1/4 cup short/medium grain white rice
• 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.