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Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.
Scrub the beets clean and slice them into thin half-moon shapes.
Cut the Serrano chilies into thin circles if you like an extra kick of heat.
In each clean 32-ounce mason jar, start with a few slices of beet at the bottom.
Add radishes, filling the jar halfway.
Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes.
Add 1 bay leaf.
Add more beet slices to create another layer.
Fill the rest of the jar with whole radishes, packing them tightly.
To each jar, add 2 tablespoons of kosher salt, 1 teaspoon of peppercorns, and ½ cup of white distilled vinegar.
Top off the jars with filtered water, leaving about ½ inch of space at the top.
Screw the lids onto the jars tightly and place on your counter at room temperature for 2 days to ferment.
After 2 days, transfer the jars to the refrigerator to stop fermentation and enhance crispness.
Keep refrigerated and consume within 1-2 months for the best flavor and texture.