I expect turnip will work great for kimchi. Add some cabbage family member, turnip leaves, or pak choy, garlic and spring or bouncing onions, and ginger, anchovy, shrimp, dried seaweed if it’s available, and there you go. Although the principle is the same as sauerkraut, lactic acid fermentation, you should be able to go so many ways. Seaweed, or Chinese bean paste, or tomato paste is necessary for the “umami” - (savory) flavour. (A real thing, btw, one of the basic senses.)
Salted, wilted veggies, after about 3 hours, soaked in water with 1/2 cup kosher salt.
White parts cut off green onions, and showing the assortment to be peeled and blended…
Salted, wilted vegetables, with blended sauce added, wetted with pear juice, and anchovies, cayenne pepper to taste.
Mix set in a pot, to undergo lactic acid fermentation.
In 2 - 3 days it will be the most tasty and healthful side dish, or basis for a soup. My only regret is that I wasrt aware of this sooner.