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lenard
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Place all of the ingredients into a large bowl and toss everything to evenly coat the radish. Cover the bowl with a clean towel and set aside for two hours at room temperature, until the radishes release their juices.
Transfer into an airtight jar and press the ingredients down to remove any trapped air bubbles. Let ferment at room temperature for 4 days, until small bubbles appear on top and the mixture smells sour.
Transfer into the refrigerator until ready to serve.