• Peel and clean radish. Cut it into ½ inch slices, then into bite size cubes.
• In a large bowl, sprinkle salt and sugar over the radish, then mix well to combine. Set aside for 30 minutes until the radish releases a lot of liquid. After 30 minutes, place the radish cubes in a sieve to drain the liquid entirely.

For the seasoning

• Chop the green onions and puree the Asian pear (optional). Mince the garlic and ginger, then chop the saeujeot into small pieces.
• Place the radishes into a large bowl. Sprinkle gochugaru over, then mix well to coat the radish cubes.
• Separately in a small bowl add the pureed Asian pear, minced garlic, minced ginger, minced saeujeot, brown rice syrup (or honey) and fish sauce. Mix well to combine into a paste. This is the seasoning paste.
• Add chopped green onions into the radish cubes, the pour the seasoning paste on top. Mix everything together well until the radish cubes are fully coated.
• Lastly, sprinkle light brown sugar on top and mix once more to combine.
• Place the radish kimchi into a fermenting jar or airtight container, pressing it down to remove all air gaps. Make sure it’s tightly packed.
• Although it can be consumed immediately, it’s best to let it ferment. Ferment at room temperature for 24 hours or until it smells sour.
• Ferment in the fridge for another 3-5 days for the best flavor. Consume within 2 weeks.