Question: A diced radish kimchi that is a popular side dish, does not contain a traditional type of Chinese cabbage that originates near the Beijing region of China, but is replaced with what?

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Lomi-lomi salmon: Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish in Hawaiian cuisine.  It is a fresh tomato and salmon salad, and was introduced to Hawaiians by early Western sailors.  It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and occasionally flakes of hot red chili pepper, or crushed ice.  It is always served cold.  Other variations include salmon, diced tomato, diced cucumber, and chopped sweet onion.

Napa cabbage: Napa or nappa cabbage ("Brassica rapa" subsp.  "pekinensis" or "Brassica rapa" Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine.  Since the 20th Century it is also a widespread crop in Europe, America and Australia.  In much of the world, this is the vegetable referred to as "Chinese cabbage".

Tianjin preserved vegetable: Tianjin preserved vegetable (; literally "Tianjin winter vegetable"; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China.  It consists of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt.  Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods.  This pickled vegetable is used to flavor soups, stir fries or stewed dishes.

Shirazi salad: Shirazi salad, also referred to as salad Shirazi, is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran.  Its primary ingredients are cucumber, tomato, onion and lemon juice, although lime juice or verjuice is sometimes used in its preparation.  In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab or steak, and as a side dish before and after meals.  Shirazi salad is sometimes served as an accompaniment to rice.  Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.

Kkakdugi: Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine.  Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called "mu", 무 in Korean).  "Kkakdugi" is a popular banchan (side dish) enjoyed by Koreans and others.

Korean carrots: Korean carrots (Russian: Морковь по-корейски , "Morkov' po-koreyski" ) or Korean carrot salad (Uzbek: "Koreyscha sabzili salat" ) is a spicy marinated carrot salad, a Koryo-saram variant of kimchi.  Koryo-saram (ethnic Koreans located in post-Soviet Russia) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi.  The salad was unknown in South Korea until recently.  However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as zakuski (appetizer) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union.

Korean noodles: Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ""guksu"" in native Korean or ""myeon"" (cf. mien) in Sino-Korean vocabulary.  Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia.  In Korea, traditional noodle dishes are "onmyeon" (beef broth-based noodle soup), called "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth) among others.  In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.  "Naengmyeon", with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.

Kimchi: Kimchi ( ; Korean: 김치 , "gimchi " , ] ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and "jeotgal" (salted seafood).  There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.  In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.  With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.

Yeolmu-kimchi: Yeolmu-kimchi (열무김치 ) or young summer radish kimchi is one of the many types of Kimchi, a popular banchan (Korean side dish).  Although young summer radish has small and thin taproots that do not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make Yeolmu Kimchi.  Yeolmu Kimchi is popular in the summer and is often eaten with cold noodles.

Pickled radish: Pickled radish, called chikin-mu (치킨무 , "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken.  Like other banchan, it is a free (and refillable, if not home-delivered) side dish in South Korea.  In Japan, however, the side dish is sold at 280 yen ((280/ 108.792900046834 )round2 dollars) in Korean fried chicken restaurants.

Supporting paragraphs: Kkakdugi Napa cabbage
Answer: Korean radish