Makes 2 cups pickles
1 ½ tablespoons sea salt
2 cups filtered water
2 bunches red radishes, cleaned and sliced into ¼ inch thick slices
1 clove garlic (optional)
0 – ½ teaspoon red pepper flakes (optional)
Wash one wide mouth quart jar and one quarter pint jar very well.
Prepare the brine by mixing the salt in the water and stirring until completely dissolved.
Pack the radishes into the clean quart jar. Add the garlic clove and red pepper flakes if desired. Cover with brine, leaving about and inch of room at the top of the jar.
Fill the quarter pint jar with water and cover with a lid. Fit this jar into the mouth of the quart jar, pressing down so that the brine reaches the rim of the quart jar and the radishes are completely submerged.
Use a clean, thin kitchen cloth, secured to the jar with a rubber band, to cover.
Allow the radishes to ferment for 4-10 days at room temperature. The longer they ferment, the tangier they will become. Taste occasionally.
When the taste suits you, removed the quarter pint jar, cover the quart jar with a lid and transfer the jar to the refrigerator.