Perhaps the time for harvesting and preservation is summer and the very beginning of autumn, but this appetizer can be made at almost any time of the year. Such a fierce taste of radish is perfect for grilled fish and fatty meat.
Prepare the marinade: mix vinegar, 120 ml of water, salt and sugar in a saucepan, put cilantro stems tied with thread, bring to a boil, cook until salt and sugar dissolve. Cool down.
Peel the ginger and cut into very thin (1-2 mm) slices. Also chop the chili (seeds can be removed if desired).
Remove the tails and greens from the radish, cut into thicker circles (3 mm).
Combine chillies, ginger and radishes in a container, pour marinade along with cilantro. Close the container, shake and leave for 2 hours. Then serve, leaning back on a sieve, or refrigerate. There, such radishes will be stored for 7–10 days, becoming more vigorous every day.