For a small jar
100g thinly sliced Radish (4-5 medium sized radishes, washed and remove leaves)
A few pinches of Sea Salt
Put the sliced radish into a clean jar.
Put Brown Rice Vinegar and Agave Nectar in a sauce pan. Heat it up and stop heating once it reaches boiling point.
Pour the hot picking liquid into the jar. Put the lid and leave the jar on a bench top until it cool down. Refrigerate it over night.