Korean Soy Pickled Onions

Peel 500 g onion and cut it into large pieces along the natural fibers so the texture stays crisp.

If the onion tastes very sharp, soak it in cold water for 10 minutes, then drain it well.

Slice 2 hot green chilies on a diagonal, keeping loose seeds from scattering too much.

Put the onion and chilies into a sterilized jar, packing them firmly enough to fit but not crushing the onion pieces.

Combine 180 ml soy sauce, 180 ml vinegar, 180 ml water, and 4 tablespoons sugar in a saucepan.

Set it over medium heat and stir until the sugar dissolves before the liquid reaches a full boil.

When the brine begins bubbling across the surface, boil it for about 1 minute only.

Turn off the heat before it reduces heavily, so the vinegar keeps enough acidity and the soy flavor does not become too salty.

Pour the hot brine directly into the jar until the onions are covered.

Press the vegetables down with a clean spoon to release trapped air, then let the jar cool completely at room temperature before refrigerating.

Refrigerate for at least one day; the seasoning becomes more even after 3 days.

Use clean, dry tongs to remove only the portion needed and serve it cold.