I give a very rough recipe here
Fill a jar with quartered or halved red radishes. I find the little round ones give the best result as they are reasonably fiery, but I found some small purple ones the other day and fell on them with 'lust for newness'. They were pretty good too...
Fill the jar with 1/3 unpasteurised cider vinegar, 1/3 brown rice vinegar and 1/3 spring water. You can use all brown rice vinegar for a sweeter pickle - but it is expensive stuff.
Squeeze in a generous amount of wasabi paste. I'd say about a tablespoon per two handfuls of radishes. You can always add more later.
Shake everything up and leave for 24 hours at room temperature before transferring to the fridge. Then voila! Eat within a month to get them at their best.
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