This is one of the over 200 different kinds of Korean kimchis made with cubed daikon mixed with gochugaru (or kochukaru) which are coarsely ground red peppers made from sun-dried chiles that have a unique hot, sweet, and slightly smoky flavor.
There is no flavor substitute for the chilis used here, however red chili flakes could be substituted at a much smaller ratio.
Daikon Kimchi Recipe
5 lbs cleaned, skinned, chopped daikon radish
2 bunches chopped scallion
1/4 cup chopped garlic
2-3 inches minced ginger root
3 Tbsp. fish sauce
3/4 cup Korean chili flakes
Sea salt and spring water
Clean and cut veggies and place in jar or crock.
Dissolve 6 Tbsp. sea salt in ½ gallon of water to create brine solution. Stir until salt is thoroughly dissolved.
Pour brine over the veggies, Place a clean river stone or weight over the veggies, then press them down until they are 1 inch under the surface of the brine water. If the brine doesn't cover the veggies, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
Cover the jars with a cloth to keep out dust and flies and allow to ferment 3-4 days on the counter top.
Remove stone and refrigerate. Enjoy!