It's even red and green. This is my favorite type of kimchi--cubed radish or kkakdugi. Recipe from my favorite ajumma, Maangchi. I like my kimchi a little sour so this will ferment a bit before I pop it in the refrigerator. Make sure you don't snug the lid down too tightly at first or you could crack your jars during the fermentation.
2 lb daikon, peeled and cubed
1 TBS kosher salt
1 TBS sugar, or a little more if you like your kkakdugi sweeter
Toss this together with radish cubes and allow to sit for about 30 minutes. Drain and reserve liquid.
3 scallions, white and green parts thinly sliced
3 cloves garlic, minced
2 tsp grated ginger (go on, buy the ginger grater, you don't even need to peel the ginger)
2 TBS fish sauce
2 TBS radish water
1/3 cup Korean red pepper flakes
Mix all together. Put in very clean jars. Let sit for a little bit if you want--you will see little bubbles as it begins to ferment, then refrigerate. Or refrigerate immediately if you are a wimp. Just kidding. Not really.