• To prepare the radish: If your radish is fresh and the skin is smooth, peel it lightly. For thicker skin, peel it off entirely. Cut the radish into 1/2-inch thick disks and then quarter each disk. (Alternately you can cut into 1-inch cubes) Place the radish pieces in a large mixing bowl and set it aside.
• To make kkakdugi seasoning paste: In a blender or food processor, combine garlic, ginger, salted shrimp, cooked white rice, and 1/4 cup of water. Blend until the mixture forms a smooth, slightly runny paste. Transfer the paste to a mixing bowl. Stir in Korean chili flakes, sugar, fish sauce, and salt. Add the carbonated drink and mix everything well.
• Mix radish with seasoning: Add green onion to the bowl with the radish. Pour the seasoning paste over the radish and onion mixture, mixing well to ensure all pieces are evenly coated. The seasoning may seem excessive, but it will distribute more evenly as the radish ferments. Transfer the radish kimchi into an airtight container or glass jar for storage.

To ferment and store

• Let the kimchi sit at room temperature for 2-3 days, depending on the room temperature. You'll notice gas bubbles forming on the surface. As it ferments, the radish will release excess water, diluting the seasoning slightly — this is a positive sign!

  After 3 days, stir the mixture well and then move it to the refrigerator. Let it continue fermenting for another 3-5 days. By the end of this period, your homemade kimchi should have a bright orange-red hue, a refreshing and slightly sour taste, and retain a crisp, crunchy texture.