I get a lot of strawberry daikons in my CSA box, so two weeks ago I made David Chang's daikon kimchi using the NY Times recipe:
The texture's right and it tastes pretty good. It's a bit sweet for my taste, but maybe that will ferment out eventually.
I substituted regular Kikkoman soy sauce for the usukuchi and that flavor's a bit strong. What's soy doing in kimchi at all? Next time maybe I'll substitute salt.
Nappa kimchi recipe with commentary from Chang: