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.
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.