Yesterday, I submerged radishes and carrots in salt water, left to soak overnight.
I used a plate to submerge them.
Today I made a paste of ginger, garlic, onions and hot pepper.
I added the paste to the softened, drained veg. and some chopped cabbage, stuffed them into jars, submerged in brine. I will let them sit for about 5-7 days before putting in fridge. A proper recipe will follow as soon as I get a moment, I promise. I think it will be quite tasty.