http://aeriskitchen.com/2011/07/bachelor-radish-kimchi/
I've made this, and omitted the rice flour paste and it's very, very good, if you like Kimichi. I get my radishes from the Korean market about 1/2 hour from my home. I'm gonna try it with turnips, I think. Eventually.
PS, you can't really make this without the hot pepper powder. I have made it without fish sauce. I just substituted a tablespoon or so, maybe a little bit more, of anchovy paste. (She doesn't mention the fish sauce, but 1 -2 tablespoons of fish sauce give this recipe extra "zing.") I skip the hot red pepper she mentions. I like my kimchee warm. but not YEAOWW OMG WOW hot. The pepper powder will get you there. That other red pepper she's slicing will take you way, way beyond "warm."
The video mentioned 2 or 3 weeks to ferment. I make it and let it sit out for 24 -48 hours, and maybe a day or two in the fridge and it's done. It does get better as days go by, but I tend to eat 2-3 pieces a day, and it's gone pretty fast. I do cut my radishes in 1/2 or in quarters so they ferment faster and it gets the flavor suffused through the radish faster. You can cut the tops off and that's fine, too. They're edible and also delicious. Or leave them attached. The choice is yours.
I like the 'tangyness" of this kimchee. It's supposed to be tangy. If it's not tangy, it's either too soon to eat it, or you did something wrong. It's freaking delicious.
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