Choi's mother also makes a chile-less white radish kimchi ($11.99/quart),
which I haven't tried. And on my last trip to the market, I noticed a
type of kimchi I hadn't seen outside Korea before: A
sherbet-pink "water kimchi," radish slices floating in a light, delicately tart brine that's often served in bowls with a meal for sipping. A jar of that may soon end up in the refrigerator, too.