1. Pack the radish, carrot, and cauliflower into a 16 oz glass jar with a lid (or heat-safe glass bowl).
2. In a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and kosher salt. Bring to a simmer over medium high heat, stirring until the sugar dissolves. Remove from the heat.
3. Carefully pour the brine over the vegetables, cover, and refrigerate overnight.
4. Remove from the brine and enjoy! The pickled veggies will keep in the refrigerator for up to 3 weeks.
