MAKES ABOUT 1 QUART
2 pounds daikon radishes, with tops
3 tablespoons kosher salt
2 tablespoons brown sugar
⅓ cup minced garlic
⅓ cup minced fresh ginger
¼ cup smoked paprika (pimentón)
¼ cup chili powder
1 tablespoon chili flakes
2 tablespoons lime juice
½ cup fish sauce
½ cup salted shrimp (measured before chopping), rinsed and finely chopped
2 bunches scallions, cut into ½-inch pieces
Cut the greens from the radishes and chop them into roughly 1-inch squares. Submerge the greens in cold water to dislodge the dirt and then drain the water. Repeat two more times. Spin the greens in a salad spinner or drain and place them on a clean dishcloth.
Rinse and peel the daikon radishes. Cut into thin, ⅛-inch rounds and place in a large mixing bowl. Add the daikon greens and salt with 1 tablespoon of the kosher salt. Place the daikon in a large bucket and let it soak in its own juices for 1 hour. Drain and rinse.
Combine the radishes and greens with the remaining 2 tablespoons salt and all other ingredients in a mixing bowl, toss, and then place in large container with a lid. Store in a cool, dark place for 3 days to ferment. The kimchi can be kept in the fridge for up to 2 months.