In any pickling or fermentation, do not use iodized salt, the iodine inhibits the process. For these “quick” pickles, kosher salt or sea salt is best. Yes, sea salt can contain naturally-occuring iodine, but apparently not in large enough quantity to inhibit pickling. I use sea salt for all my fermentations and have had no problem. For canning pickles, I use kosher salt.
These are quite tasty–sweet, salty, hot, spicy. A dash of fish sauce adds umami, mouth-feel, so this pickle is a grand slam of sorts. In the winter share, use daikon or the other storage radishes.
To rehydrate a dried chile, put in hot water for a bit until it plumps up some.
1 1/2 c water
1/2 c white or rice vinegar
1/4 c sugar
1 T kosher or sea salt
2 garlic cloves, smashed
1 fresh chile pepper, halved lengthwise, seeded and ribbed, if you like; or 1 dried chile, rehydrated
1 t peeled, diced fresh ginger
5 or 6 radishes, trimmed, and halved or quartered
1/4 t fish sauce
1. Combine the water, vinegar, sugar, and salt and bring just to a simmer, stirring to dissolve the sugar and salt. Remove from heat and let cool down for a few minutes. Add garlic, chile, and ginger.
2. Put radishes into a bowl or jar large enough to accommodate the liquid.
3. Pour brine over radishes. Add fish sauce. Stir to combine. Allow brine to cool completely, then cover and refrigerate for at least 8 hours before serving.