Flat-Cut Seokbakji Radish Kimchi (8 servings)

Wash and section the radish into 6 cm lengths, then cut into broad, roughly 1 cm thick slices rather than small cubes.

Dissolve seven tablespoons coarse salt in 1,200 mL water and soak the radish roughly three hours, turning it once.

Whisk rice flour and a separate 150 mL water in a saucepan, simmer while stirring 7–8 minutes until thick, then cool fully.

Drain the radish through a colander for at least five minutes, discarding brine. This version does not rinse the radish again.

Combine cooled paste with pepper flakes, garlic, ginger and fish sauce. Wear food-safe gloves to coat the radish evenly.

Transfer to a clean kimchi container with headspace for fermentation gas. Since fermentation speeds vary, refrigerate rather than prescribing fixed room-temperature holding.