Thinly slice the radish, thinner than 1/8", and then cut them into thin sticks. Place them in a bowl and add 2t salt and 2t sugar. Mix well, set aside for 30 minutes. They will get wilted and seasoned. Rinse and drain. Squeeze the radish to remove extra moisture. Set aside.

Meanwhile place bean sprouts in a pot with 1/4C water over medium heat. Cover with lid and cook until the steam comes out from the pan and reduce the heat to low. Cook 3-4 more minutes. Do not open the lid during cooking. Drain the sprouts in a colander and let them cool.

Place radish in a large mixing bowl and add 2T chili flakes, garlic, ginger, fish sauces. Mix well by gentle massaging motion. Return the bean sprouts to the bowl, add chives, carrots, rest of chili flakes(1T), plum axtract, sesame seeds. Mix again with same gentle massaging motion to mingle the flavor into the ingredients.

Taste it to see if seasoned well. You can adjust amount of fish sauce as you like.

Drizzle sesame oil and toss well.

You can serve right away or keep in the room temperature for a half day(or whole day during winter time) to let it fermented, and then store in the fridge to serve next day.

Serve chilled to enjoy the flavor.

Note: Store your Kimchee in a airtight glass or metal container in the fridge.