Wash radishes. Cut away any tough portion near the stem.
Cut the radishes into slices, approximately 1/8" thick
In a clean jar or ferment vessel, place a small handful (few sprigs) of washed fresh dill in the bottom of the container. Add optional clove of garlic, pinch of peppercorns or chili flakes.
Next, pack the sliced radishes into the container until completely full - minimizing empty air space as you go.
On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the radishes! Allow to cool to room temperature/lukewarm as needed.
Pour the brine into the ferment vessel or jar until the radishes are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.
Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar. Everything needs to stay submerged below the brine!
Allow the radishes to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.
If you are using a Kraut Source lid, watch the air-lock water "moat" in the lid to ensure it doesn't dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.
When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented radishes in the refrigerator.
Enjoy the fermented radishes for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!