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Clean the radishes by scrubbing with a brush and/or scratching off the impurities with a small knife. Peel the skin only if necessary. The skin is packed with nutrients. Cut each radish crosswise into about 2-inch logs. Then cut each log into 1/2-inch thick pieces and then each piece into 1/2-inch thick sticks, placing in a large bowl.
Sprinkle about 2 tablespoons of salt and optional 1 tablespoon sugar (use it if your radish is bitter) over the radishes and toss well to coat evenly. Let sit for about 30 - 40 minutes until the radish sticks have softened and released some liquid. Drain, saving the liquid in a bowl or pot you'll be using to make the brine. Do NOT rinse the radish. Place the radish in the jar or kimchi container.
Dissolve 1 tablespoon of salt in a cup of water and pour over the cabbage. Stir to coat the cabbage pieces with salt water. Let sit for 30 to 40 minutes until softened. Rotate the bottom ones to the top once or twice midway through the process. Drain, saving the liquid in a bowl or pot you'll be using to make the brine. Do NOT rinse the cabbage. Place the cabbage in the jar or kimchi container.
Leave it out at room temperature for a full day or two until bubbles rise through the brine. Taste again and add more salt if necessary or add more water if too salty. Then, store in the fridge. Although you can start eating it any time at this point, it will need about a week or two in the fridge to fully develop the acidic, tangy flavors. It keeps well for several weeks in the fridge. Stir from the bottom each time you ladle the broth from the jar or container to serve.