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1
Scrub the radishes under cold water, then rub each one all over with the 60 g of coarse sea salt so the salt draws moisture from the full surface and begins to work into the flesh rather than sitting only on the skin. Pack them into a non-reactive container, cover, and leave at room temperature for 2–3 days. The radish is ready when it has softened perceptibly and released a significant quantity of liquid; the flesh yields under firm thumb pressure without cracking.
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2
Prepare the brine by dissolving 40 g of coarse sea salt in 2 litres of cold water, stirring until no crystals remain, because undissolved salt will settle and leave the brine unevenly seasoned across the crock. Reserve.
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3
Transfer the salted radishes to a large earthenware crock, then tuck in the whole, unpeeled ginger, the whole head of garlic, the whole green onion stalks, and the dried red chillies among them, leaving everything intact so the aromatics steep slowly and lend their perfume to the brine without releasing starch or protein that would cloud it. Nothing is cut or minced.
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4
Pour the prepared brine over the packed crock until every radish and aromatic is fully submerged, then place a clean weight over the contents to keep them below the surface so no exposed piece can spoil and taint the batch. Seal the crock and move it immediately to a cold environment holding 4–8 °C, because above 10 °C fermentation accelerates beyond control and the brine will turn aggressively sour and funky rather than clean.
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5
Ferment undisturbed for 3–4 weeks; at the end of this period, ladle a small measure of brine and taste it — it should be clean, gently effervescent on the palate, and lactic-sour without sharpness. Hold a ladleful up to the light, because the brine must be crystal-clear; any cloudiness signals over-fermentation or contamination and the batch cannot be recovered.