Korean Soy-Vinegar Pickled Onions (Yangpa Jangajji), About 27 Small Portions

Clean, sanitize and dry heatproof jars according to their instructions. Prepare approximately three 330 ml jars or a suitable larger vessel; avoid thermal shock when adding hot brine.

Peel and cut 450 g onions into bite-size chunks. If using 45 g chilies, rinse and slice thinly.

Divide onions among jars, layering optional chili slices between the pieces.

Combine 250 ml water, 250 ml soy sauce, 250 ml vinegar and 1 cup sugar in a saucepan; heat gently while stirring for about 2–3 minutes until dissolved and very hot, then remove from heat.

Carefully pour hot brine over onions in heatproof jars so they are submerged, cover with clean lids and allow the hot containers to cool somewhat away from cold water or chilled surfaces.

Unlike the original 3–4-hour room-temperature standing period, chill this version within two hours; divide into shallow suitable containers to cool more quickly if necessary. These are refrigerator pickles, not shelf-stable canned preserves.

Keep refrigerated for one to two days until onions absorb the brine's flavor. The recipe yield is approximately 27 small condiment servings, not 27 full meals.

Keep refrigerated at all times and use clean serving utensils. Although the source describes month-long refrigeration, no microbial or acidity test was performed for this adaptation, so long storage life cannot be guaranteed. Discard if mold, odor or unusual discoloration appears.