L.A.-Style Korean Mixed Vegetable Jangajji

Wash hands, rinse the celery, cucumbers, radish, onion, and chilies under running water, and drain. Rub the cucumber surface clean and prepare clean utensils and a heat-safe container.

Cut celery into 3–4 cm pieces and cucumbers into roughly 1 cm rounds. Cut the radish and onion into thin, bite-size pieces; slice the optional chilies.

Mix the prepared vegetables and place them in a heat-safe container suitable for hot brine, leaving room at the top.

Combine 240 mL soy sauce, 240 mL vinegar, 100 g sugar, and 480 mL water in a saucepan. Bring to a boil over medium-high heat, uncover, and boil for 2 more minutes.

Carefully pour the hot brine over the vegetables so they are well submerged. Use oven mitts when handling the hot container.

Cool promptly without leaving it at room temperature for a prolonged period, then cover and refrigerate at 4°C/40°F or below. Serve after several hours of chilling, using clean utensils to take portions.