I made my first batch of dongchimi and it turned out great! I have one question though -- my radishes all want to float up to the surface of the brine, but the ones in the store all stay submerged in their brine, plus they all seem to have that dongchimi flavor all the way through when you slice them up. Will mine become like this after a few days or weeks in the fridge? Or have a missed a step in the preparation process? Thank you!
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