A measuring spoon is about 8cc of rice used at home.
Cut 1.5kg of radish into 2 to 3cm thick slices to suit your preference.
**Please refer to the linked video if you need more photos and explanations. If you come to Duyul's YouTube channel, you can see more recipes and the latest recipes faster Thank you if you subscribe

Put all the ingredients for pickled radish and mix them well for 2 hours
It's a temple. Mix up and down once every 30 minutes.
Add half a spoonful of salt if you're a heavy eater.
3 tablespoons thick salt = 4547 g
2 spoons of sugar = 20g
Milkis or Sprite 80g = 10 spoons

Mix all the seasoning ingredients.
If there is no ginger powder, add the liver ginger equivalent to 1/3 of the garlic
7 spoons of red pepper powder (46-49g)
2 spoons of sugar (20g)
1 spoon of ground garlic (15g)
Half spoon of salted shrimp (10g)
3 spoons of anchovy sauce (24g)
1/5 spoon of ginger powder (approximately 1g)
Milkis or Sprite 5 spoons (40cc)
4 spoons of yogurt (32g)
1/3 spoon of fine glutinous rice flour (2g)

Place pickled radish on a strainer tray for 2 hours and drain it for 30 minutes to 1 hour. Moisture comes out even when you're on a tray. It'll be bland if you make the radish kimchi without removing the moisture

Add all the sauce, mix it well, and don't eat it right away. Store it in the refrigerator for 12 hours at room temperature, and eat it after 12 hours. Good, good!! Store in the refrigerator for 5-6 hours at room temperature in the middle of summer for about 20 hours

If it's cooked deliciously, I'll try it!!
It's ripened for 24 hours, but it's not seasoned!! When the liver is too strong!! Don't panic! You lose if you panic in front of food!
If the seasoning is bland: Add 2 to 3 spoons of anchovy sauce and 1 spoon of salted shrimp, and then ripen it again. If you add salt while aging, the bitter taste can come up Salt shines!
When the seasoning is too strong! : It's good to cut the chives and mix them once or add a little bit of frozen cabbage and season them again