Dave's Kimchee (Korean word for pickles. It is a generic term and not necessarily for one particular vegetable. In this recipe I use icicle radishes)

1 pint water
3/4 tablespoon salt
6 tablespoons white vinegar
1 teaspoon garlic powder
1 dash cayenne pepper
1/4 teaspoon mustard seed
1 quart whole icicle raddishes
A few small onions to pack in with the raddishes

Sterilize the jar by boiling it. Pack it with the raddishes and a few small onions. Bring the ingredients to a boil in a small pot and pour over the the raddishes.Wipe the mouth of the jar clean and seal it with a lid.
Let the kimchee sit about a week then they are ready to eat. You can leave the greens on the raddishes.