Refrigerated Soy-Pickled Garlic Chives (Buchu Jangajji), 4 Servings

Trim and gently wash the chives 2–3 times in cold water, then drain well.

Cut into 5 cm lengths, place in a clean heat-resistant container and add optional sliced chili.

Bring 100 mL soy sauce, 100 mL water, 60 g sugar and optional kelp to a boil, stirring. Simmer gently for another 3–5 minutes after the sugar dissolves.

Switch off the heat, remove the kelp and add 50 mL vinegar. Cool the brine thoroughly, pour over the chives and submerge them using a clean utensil.

Cover and refrigerate immediately at 4°C/40°F or below for 12–24 hours. Turn once with clean tongs. Resting time is separate from the active cooking time.

Serve only the needed portion with clean utensils. This is not a shelf-stable preserve: refrigerate and ideally use within 2–3 days. Discard if mold, slime or unusual odor develops.