In the meantime, I hope this kimchi recipe will suffice. Kkakdugi is one of my favorite types of kimchi. I think it's the texture that does it for me because it's satisfyingly crunchy. Because of this, I think it's best enjoyed with soups because of the texture contrast but it's also an awesome side dish for jjajangmyun and it's super delicious with a simple bowl of rice.
The best thing about making kkakdugi is that it's crazy easy. There's no rinsing, no rice flour, no special techniques or equipment involved in the process. The salt sprinkled on in the beginning isn't soaked forever and then rinsed off (the way it is even with quick cabbage kimchi) because it's big cubes of radish and the salt is necessary for seasoning through the center (like pickles). There's no rice paste or thickening agent because the seasoning sticks to the radish easily (unlike with cabbage kimchi where it tends to "slide" off). And since it's just cubes, you just need a knife and cutting board (unlike julienned radish kimchi which requires a mandolin).
4 lbs. Korean daikon radish (usually one large radish is about 4 lbs.)
3 tablespoons coarse salt (sea salt is what I prefer)
3 tablespoons sugar (white or brown)
½ cup hot pepper flakes (gochugaru; add more or less depending on your spice preference)
2 tablespoons grated ginger
2 tablespoons minced garlic
8 scallions, chopped
2 tablespoons fish sauce
Start by peeling the radish and then cutting it into ½" cubes. You can cut them a bit bigger if you like, but I like small-ish cubes because they're perfectly bite-sized. Any bigger and I usually have to bite the piece in half as I'm eating and I really hate that.
Leaving the kimchi at room temperature jump starts the fermentation process. If you'd like to prolong the shelf-life of the kimchi or you're keen on the flavor of "unripened" kimchi, then you can pop the jar into the fridge right away.