I’ve never done eggs using *this* method. Usually I do a vinegar pickling for them (with beets — for some reason this is “traditional”). Don’t see why not, though. Do you have any of Sandor Katz’s books yet? They’ll change your existence.

Yes, radishes definitely! And any manky old leaves you have left in your garden can just “go into the kraut.” Once my brassicas bolt, I always make sauerkraut from the leaves. Too soon this year, but in a month or so…