Kkakdugi is a variation on Kimchi. The ingredients of two dishes are mostly the same with one main difference: Kimchi has baechu(Chinese cabbage), whereas Kkakdugi has daikon(Korean white radish).
It is a simple dish to make, but takes some patience after the preperations are over. After the radish is cut into small cubes like the ones in the picture and mixed with sauce and other ingredients, it should be left for fermantation for about two weeks.
So make it, then for a week or two forget about it, then voilà! Enjoy it!