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Prepare the Beets: Place the julienned beets and daikon radish in a large bowl. Sprinkle with sea salt, mix well, and let sit for 30 minutes to draw out moisture.
Make the Kimchi Paste: In a separate bowl, combine the garlic, ginger, gochugaru, fish sauce and tamari/soy sauce. Mix well to form a paste.
Mix: Rinse the salted beets and radish under cold water and drain well. Add the chopped spring onions and sesame seeds, then mix in the kimchi paste, coating everything evenly.
Pack and Ferment: Transfer the mixture to a clean glass jar, pressing it down to remove air pockets. Pour enough filtered water to submerge the vegetables slightly. Leave about an inch of space at the top to allow for expansion during fermentation.
Fermentation Process: Cover the jar loosely with a lid or a clean cloth and let it sit at room temperature for 3-5 days. Taste-test after three days, and once it reaches your desired tanginess, transfer it to the fridge to slow fermentation.