Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
As familiar to Koreans as beachu (cabbage kimchi), kkagdugi is made with spicy paste and simple cubed radish (i use daikon but Korean radish is the real deal) and scallions for veg.
My staple recipe for radish cube kimchi made from Korean daikon radishes ("moo"), spring greens, and plenty of powdered chili. Authentic spicing, with fermented shrimp paste and plenty of garlic.