Radish kimchi is the GOAT. If you have access to a large Asian market, do try and get the Korean radishes. They're a little rounder than daikon, and usually green. The texture is much firmer and there seems to be less smell during fermentation.
I'm a fermenter. Right now I have Chinese-inspired mustard greens, and cabbage kvass perkulakatin. The thing about cabbage kvass is, you can use it as starter in other ferments.
None dare call it FASCISM.