Dissolve salt in water.
Place garlic and dill on bottom of empty mason jar, then add radishes.
Fill jar with brine. The veg needs to be submerged, so use a weight/clean rock to weigh down.
Cover with regular lid, or fermentation lid.
If regular lid, "burp" jar by slowly opening every 1-2 days to release pressure.
Store at room temp (60-70F) for days/weeks until desired ferment-y-ness is achieved. Then, tighten lidand transfer to fridge/cold storage. Ferments can last 4-18+ months.