Put the radish slices into a bowl and mix them with half the amount of salt. Rub the salt in well and taste the radishes: they should be salty but not too much. If necessary, add some salt. The radishes become wet and soft, and slowly a brine builds.

Now, put the radishes portion by portion into the fermentation container of your choice and press them tightly with your hands or a tamper into the jar to avoid air bubbles. There should be enough brine to cover the radishes.

Leave about 2 cm to the lid, put a weight onto the radishes so they stay under the brine, and close the container.

Put the bowl onto a tray and let the radishes ferment for 5 - 14 days in a cool place without direct sunlight. Make sure that there's always enough brine.

Taste the radishes after 5 days. If they are ready, store them in the fridge or another cool place; if not, leave them out to ferment further until you like the taste.