Oak, grape, or mesquite leaves (optional, to retain crunch)
Make a brine by dissolving sea salt in water.
Cut radishes and carrots into thick slices. Finely chop scallions.
Add ginger to the bottom of a quart jar. Top with radishes, carrots, and scallions, distributing evenly throughout. Pour brine over all, leaving about 1½ inches of headspace. Place leaves on top of vegetables.