koreancookery1-4, Challenge 2: A week's log

Model answer (a sample log; yours will differ):

Day 0: packed the jar, radish bright red, smells of garlic and chilli, tastes salty.
Day 1: a few bubbles when pressed, slightly tangy smell, crunchy. Opened the lid to let gas out.
Day 2: more fizz, clearer sour note, cloudier liquid. Tasted pleasantly tangy: put it in the fridge.
Day 3-7: tasted every other day from the fridge; sourness slowly increased; texture a little softer by day 7.

Reason for refrigerating: it tasted right to me on day 2, and the cold slows the fermentation (the article says the bacteria prefer about 10 degrees C and faster acidification at higher temperatures).

If you ever see fuzzy mould or smell something rotten, discard the jar. The times and quantities are the course author's untested starting points.