Korean radish a very popular type of vegetable for using to make Kimchi.  Unlike common radishes, Korean Radish is very large.  The skin is white and has a has a green texture at the shoulder.  The flesh is very firm and crunchy and has a very uique smell.  You can find them almost anytime of the year in most Korean supermarkets.  Although the leaves may have been removed and only the root bulb is sold, all parts of this vegeable are edible.  They are very easy to grow and requires slightly cooler temperatureThe best time to grow them is Fall or Spring after the last frost.