Peel and slice 2 medium-sized radishes into half-moon shapes. Sprinkle 1 handful of salt and pour soda to cover the radishes. Let them soak for 2 hours.

Drain the radishes using a sieve and let them sit for 30 minutes to 1 hour to remove excess moisture.

Add 1 tbsp chili powder to the radishes and mix to coat them evenly.

Prepare the sweet rice paste by boiling 1 cup of water with 3 tbsp sweet rice flour until thickened. Mix 1 cup of the paste with 115ml chili powder, 1 tbsp minced garlic, and blended onion, apple, ginger, fermented shrimp, and fish sauce.

Add 2 tbsp plum extract to the seasoning mixture and combine well.

Cut 4 stalks of green onion into 2cm pieces and mix them into the seasoned radishes. Taste and adjust seasoning with salt, fish sauce, or plum extract.

Pack the kimchi tightly into a container, minimizing air pockets. Let it ferment at room temperature for 1 day, then store in the refrigerator.