Inspired by my cousin Sujin, I recently made an improvement to the kale kimchi recipe. I simply added both daikon radish and regular small red radishes and slice them half rounds instead of julienned. Also used red Russian kale instead of curly kale. (the radishes were salted for 20 minutes and rinsed before being added to kimchi paste)
Red Russian kale is slightly more bitter which reminds my of chong gak kimchi. (baby daikon radish kimchi with the greens) I personally prefer the red Russian kale over the curly kale.