Clean the radishes by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into ¾ to 1-inch thick discs, and then cut each disc into ¾ to 1-inch cubes, placing in a large bowl. (The cubes will look big but will shrink during the salting and fermentation processes.)

Sprinkle the salt over the radishes and toss well to coat evenly. Let sit for about an hour, until the radishes have slightly softened and released some liquid. Flip them over once or twice during salting.

Drain the radishes in a colander and discard the liquid. Do NOT rinse. (The radishes still contain sufficient water content that will be released during the fermentation process.)

Place the radishes back in the bowl. Add the gochugaru and mix well, rubbing the radishes by hand (wear kitchen gloves). Add the remaining seasoning ingredients and mix well to evenly distribute the seasonings. Taste a little bit of the seasoning. It should be a little too salty to eat as is. Add some salt if necessary. Toss the scallions in gently. (The radishes will be a little dry at this point, but they will release water during the fermentation process.)

Store in an airtight container or jar. Before closing the lid, press the kkakdugi down hard with your hand to remove air pockets between the radish cubes.

Leave it out at room temperature for two to three days, depending on your room temperature and how fast you want your kimchi to ripe. Then, store in the fridge. Kkakdugi tastes best after a week or two in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.