Seasoning seeds such as dill, mustard, caraway, etc.
Prepare the brineby heating 4 cups of water and dissolving the salt in the water. Let cool before pouring over vegetables. Any leftover brine can be stored in the refrigerator for a week for fermenting vegetables.
Wash radishes welland remove tops and tails. Cut small radishes into quarters and larger ones into sixths.
Place any spices or seasoningssuch as garlic, mustard, bay, etc. into the bottom of a quart jar. Pack the radishes on top of any seasonings and cover with the cooled brine, leaving about 1 inch of headspace. If the radishes tend to float above the water line then either take a very clean jam jar lid and place it on top of the radishes to weight them down or devise another way to keep the vegetables below the level of the water.
Cover tightly and leave at room temperature for 2 to 3 days or until bubbly and fermented.