This is one of the popular tsukemono or pickles in Japan. It is refreshing and delicious, great on its own, on top of a salad, or as a side for just about anything.
Slice thinly radishes, place in a colander and toss with sea salt. Set it aside and exude liquid while you do another step.
Mix vinegars, water, honey, sea salt, and dried ginger in a pot, then bring it to heat on the stove. Bring to a simmer. Add garlic, peppercorns, and turmeric. Remove from heat, set it aside a moment.
If your radishes have let off a bit of liquid, rinse well under cold water. Then put them into pint jar.
Pour hot vinegar mixture into the jar. Stir a bit with a skewer to remove air bubbles. Add some more liquid if your level drops when you do this. Leave about 1/2 inch of headroom. Make sure your radishes will stay covered in the liquid when refrigerated.
Wipe your rims, and cover tightly with either a plastic canning lid or create a barrier using wax paper or cling film before screwing on the jar metal lids.
Let it cool down to room temperature.
Refrigerate 24 hours before eating. This pickle will last for about 2 weeks or so. Enjoy while radish slices are still nice and crisp.