Despite the name it isn't red, on the outside it is a purplish brown.
And purple and white inside.
When it was peeled, quartered, sliced, and covered in salt and left to sweat, it became a deep purple (as was the liquid I poured off!)
When sugar and vinegar were added, however, it turned from purple to a bright pink!
A slice of un-vinegared daikon on the outside of the jar looking in...