Finally got my water kimchi started. It's Napa cabbage, daikon, Asian pear, green onions/scallions, and garlic. The brine is water, salt and a little bit of sugar. It will ferment for 2 to 4 days at room temperature and then will go into refrigerator for about a week.
We'll have it as part of the banchan in a Korean meal.
I used the recipe from Kimchi Chronicles.