*Korean radishes are large (about ½ to 1 kilogram). Japanese (daikon) radishes or a larger quantity of small European radishes could substitute. *The brine can be varied to include many other ingredients. Be creative. *The aekjeot can be replaced with moderate amounts of saeujeot (Korean salted tiny shrimp), raw butterfish, or raw oysters. Seafood can also be left out entirely, although an appropr
