Serve these as you would pickles or relishes or as a quick and healthy snack. You can even toss them into a salad. 

Yield 1 cup 

• 1 1/2 cups radishes, cut in half
• 1 T rice vinegar
• 3/4 tsp. salt
• 1/4 tsp. black pepper 

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.