If you’re new to kimchi making, Korean Radish Kimchi (Kkakdugii) is one of the easiest kimchi to make as it doesn't require the long salting process or rice flour porridge traditionally added to napa cabbage kimchi.

Kids enjoy this kimchi as it has a crunchy texture with a little sweetness than traditional kimchi. This kimchi is one you should make at home instead of buying as it’s easy to make and I find the ones at the store too sweet or salty. 

Ingredients:
22.5 pounds Korean radish (or Daikon radish if you can’t find it)
1 Tablespoon salt (kosher or sea salt)
1 Tablespoon sugar
5 garlic cloves, minced or grated
1/2 teaspoon ginger, minced or grated (optional)
2 green onions or 1 small bunch garlic chives, cut into 1 inch pieces
2 Tablespoons fish sauce (or salted shrimp, chopped)
34 Tablespoons Gochugaru (Korean red pepper flakes) or more depending on desired spice level.

Directions
Peel the radish if it has many dark spots, otherwise, remove dark spots with a peeler or scrap off with a knife. (Peel the skin only when necessary). Cut radish into 1 inch cubes and place in a bowl. Toss with salt and sugar and set aside while you prep the paste.

For the paste: In another large bowl, add garlic, ginger and green onions or chives. Add the fish sauce and Korean red pepper flakes and mix together.

( For vegetarian version, add soy sauce or coconut animos)

Toss the radish and add to the paste bowl, discarding any liquid. Using kitchen gloves, mix together until the radish is coated well. Taste and add more seasonings such as fish sauce, salt, sugar or red pepper flakes, as needed.

(It will look dry at this point, but they will release water during the fermentation process.)

Place into a container or jar, pressing down to remove air pockets. Cover and leave at room temperature for 1 day and place in the fridge for a few days to ferment.