Step 1: What you'll need.
2 heads (yes, heads) of garlic;
1 bunch of scallions;
1 Tablespoon salt (I use Diamond Crystal);
4 Tablespoons-ish dried red pepper flakes (from the Korean grocer, not the crushed red pepper flakes you see in pizza parlors);
1 teaspoon sugar (optional, but nice);
1 tablespoon salted baby prawns (also optional, but nice).
Step 2: What to do
Peel the daicon radish and chop it up into little bits--a little bigger than what you'd want for a potato salad. The bits here are a about 3/4 of an inch, all around.
Mince the heads of garlic;
Wash and cut the scallions (green and white parts) so that each piece is about 1/4 to 1/8 of an inch (it doesn't really matter);
If you're using the little shrimpies, mince those as well.
Put them all in the bowl, and then toss as you would a salad.
Step 3: The last little bit
Step 4: ... and that's it!
For what it's worth, daicon kimchee is especially pungent, so if you don't want your milk tasting like garlic (how is that a bad thing, really?), you can do what I do when the weather is cooler: Just put it all in an insulated container, and leave it outside. I put mine on the window ledge, and the salt and insulation keep it from freezing over.