Korean Crown Daisy Soy Pickle

Trim 300 g crown daisy by removing thick, tough stems, then cut the greens into 5 cm lengths.

Rinse well and shake off as much water as possible so the brine does not become diluted.

Slice 1 lemon thinly and remove the seeds, since they can add bitterness during storage.

Layer the crown daisy and lemon in a sterilized jar, packing them neatly without crushing the tender leaves.

Combine 160 ml soy sauce, 140 ml vinegar, 140 ml water, 60 g sugar, and 1 tsp whole peppercorns in a pot.

Heat over medium heat, stirring until the sugar fully dissolves before the brine boils.

Once the brine reaches a boil, let it bubble for only 30 seconds to even out the flavor.

Pour it into the jar immediately, making sure the greens are submerged, and press down any floating leaves.

Cover the jar and let it cool completely at room temperature.

Do not refrigerate while steam remains inside, as condensation can water down the pickle, then chill it for 24 hours before serving.

After one day, serve it when the crown daisy has wilted and taken on the soy color.

Use clean chopsticks each time, and enjoy it within a week with rice or grilled meat while the aroma is still clear.