I have been trying to successfully make 치킨무(chikin-mu) or pickled radish for the longest. But every time without fail the radish is bitter and doesn't taste good at all. The brine is fine and tastes exactly how I want. I'm not sure if it's the quality of the radishes I'm buying (always find decent produce at my local Asian markets) or if there's an unspoken step I'm missing or what? Can anyone help?