Substitute for radish when making kimchi

Daikon peel is edible. I believe it does have a somewhat different flavor (stronger? I don't have one around to try) than the rest of the root, so you might want to try a bit before you include the peel in a dish. You'll also have to wash a bit more carefully to make sure you don't leave any dirt on. And the skin is tougher, but if you're grating perpendicular to it, you'll end up with small enough pieces that it shouldn't be a problem.

I wonder what those yogurt covered peanut contain? They are sweet but a similar setting agent minus the sugar might do the trick? e.g Agar agar