Kkakdugi: Radish Kimchi

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!