Is there such a thing as Bellflower root kimchi? If so have you had it? If not why isn't this particular thing fermented? (도라지 김치)

The dressed side dish version is fantastic (doraji mujim) but I'd love to try it fermented. However, searching "bellflower root kimchi" in English doesn't yield results for that. In Korean there seem to be one or two recipes - is this just unpopular or would it not ferment well? Is it just not common ? via /r/KoreanFood https://ift.tt/2HekReU