Peel daikon radishes and cut into chunks.

Toss daikon chunks with salt and 2 tablespoons of sugar in a bowl.

Let sit for 1 to 2 hours to draw out moisture.

Drain the daikon chunks.

Combine remaining sugar, chili powder, ginger, garlic, fish sauce, salted shrimp, and soy sauce in a separate bowl.

Stir well to combine the ingredients.

If the mixture is too thick, add a little water to adjust the consistency.

Stir in scallions, onions, carrots (if using), and the drained daikon chunks.

Serve immediately or cover and refrigerate.

Kimchi will keep for 1 to 2 weeks and will become stronger in flavor over time.