Kkakdugi (Cubed Radish Kimchi)

Name: Kkakdugi (Cubed Radish Kimchi)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 5.5 pounds Korean radishes (mu, 무) (See note 1); 3 tablespoons Korean coarse sea salt (굵은소금) (less if using finer salt - See note2); 3 or 4 scallions (cut into about 1-inch lengths); 1/2 cup gochugaru (고추가루) (use more or less to taste (a tablespoon or 2)); 2 tablespoons myulchiaekjeot (멸치액젓), fish sauce (See note 3); 3 tablespoons saeujeot (새우젓), salted and fermented shrimp (See note 3); 3 tablespoons minced garlic, 8-9 plump cloves (see note 4); 1 teaspoon grated ginger, about 1-inch thumb size (see note 4); 1 tablespoon sugar (adjust to taste or omit) (You may need more if your radish is bitter. ); 1/2 Korean/Asian pear or apple - optional (see note 4); 2 tablespoon cooked rice, heated if hardened - optional (see note 4); a large mixing bowl (7 – 8 qt); a large colander; kitchen gloves; 1 gallon or little smaller airtight container or jar