Korean Zucchini Pickles (Soy Vinegar Brine Jangajji)

Wash 600 g Korean zucchini, dry it well, and slice it into 0.8 cm half-moons.

If the seed core looks large or watery, trim out a little of the center to keep the pickle from turning soft.

Cut 120 g onion into thick 1 cm strips, and prepare 20 g Cheongyang chili and 30 g whole garlic cloves without surface moisture.

Sterilize a glass jar with boiling water, then let it dry completely before filling.

Layer the zucchini, onion, Cheongyang chili, and whole garlic cloves alternately in the jar.

Press only lightly to reduce empty spaces, because packing too tightly can bruise the zucchini and make it soften during pickling.

Put 180 ml soy sauce, 120 ml vinegar, 90 g sugar, and 180 ml water in a pot over high heat.

When the edges begin bubbling, stir until the sugar fully dissolves and the brine reaches a vigorous boil.

As soon as the brine is boiling hard, turn off the heat and pour it slowly into the jar.

Make sure all vegetables are submerged, and if pieces float up, press them down gently with a clean spoon.

This is a refrigerator pickle, not a shelf-stable canned preserve.

Use a heat-safe container and refrigerate at 4C or below within 2 hours of preparation. Chill for 24 hours before serving; the flavor becomes more even after about 3 days. Keep refrigerated and remove small portions with a clean utensil.