Tasty pickle that is so easy to make and a great way of preserving those fresh homegrown radishes!
Slice radishes and the onion into thin slices, and mix them in a bowl.
Add garlic, chilli flakes or dry spices if you are using and mix them in with the radishes and onions.
Fill a clean jar with the radish mixture and pack it all in tightly.
Add the brine (salt mixed with the water) to the jar till it covers all the radishes and onions. You may need to weigh the mixture down with a clean small glass jar if the mixture floats.
Cover the jar loosely with a lid and leave at room temperature away from bright light. It is a good idea to keep a plate underneath the jar in case the ferment overflows.
Keep the mixture like this for a day or two (24-48 hours). Check after a day by lifting the lid and you will see a few bubbles forming - this is what should be happening!
The next day, check the mixture and you should see more bubbles and a tangy sour kind of scent. This means the ferment is ready to eat and you can store in the fridge for up to a month.