Scrub the radishes clean, then use a mandoline or food processor to thinly slice them crosswise into coins.

Place sliced radishes in a clean half-pint jar while layering in the bay leaf, garlic clove, and Thai chilis among the radishes.

Place water, rice wine vinegar, salt, sugar, peppercorns, coriander seed in a small saucepan.

Bring to a boil and simmer until sugar and salt have completely dissolved.

Pour hot brine over the contents of the jar and let cool to room temperature.

Place the lid on the jar and store in the fridge. Use as desired.