Peel radishes and turnips, and any veggies that have a sharp-tasting skin. Slice very thinly (this works great with the slicer attachment on a food processor or with a mandoline). Place in a container that has a tight fitting lid. Cover with water, put on the lid and store in the refrigerator for at least a couple of hours. Remove from water as needed. Everything becomes super crispy crunchy. The radishes curl a little, making them perfect for dipping–removing the skin will make them less spicy sharp and more neutral for dipping.